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Slow Cooker Garlic Butter Beef: 8 Hours to Flavorful Bliss

Slow Cooker Garlic Butter
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A one-pot slow-cooker meal featuring fork-tender chuck roast with buttery garlic, herbs, and baby Yukon Gold potatoes. Perfect for weeknights or casual company.

Ingredients

Scale
  • 2.5 lbs beef chuck roast, cut into large chunks
  • Salt and black pepper, to taste
  • 2 tbsp olive oil (optional, for searing)
  • 6 tbsp unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 tsp dried Italian herbs (or mix of thyme, oregano, basil)
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/4 cup fresh parsley, chopped (plus more for garnish)
  • 2 lbs baby Yukon Gold potatoes, halved
  • 1/2 cup low-sodium beef broth
  • 1 medium onion, sliced (optional)
  • 1 cup carrots, chopped (optional)

Instructions

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
  2. (Optional) Heat olive oil in a large skillet over medium-high heat and sear the beef chunks for 2–3 minutes per side until browned.
  3. Place the halved baby potatoes in the bottom of the slow cooker in an even layer. Add the seared beef on top, and scatter sliced onion and chopped carrots over the beef if using.
  4. In a small bowl, melt the butter and stir in garlic, Italian herbs, crushed red pepper flakes, and chopped parsley.
  5. Pour beef broth over the beef and potatoes, then drizzle the garlic-butter mixture over everything.
  6. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is fork-tender and potatoes are soft.
  7. Adjust salt and pepper to taste, and if desired, thicken the sauce by letting it sit uncovered for 15 minutes or mashing some potatoes into the broth.
  8. Transfer to a serving platter, spoon extra sauce over the top, sprinkle with parsley, and serve warm.

Notes

  • Use fresh herbs for better flavor.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://bakerslider.com/slow-cooker-garlic-butter/

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