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slow cooker garlic butter beef and potatoes recipe

Slow Cooker Garlic Butter Beef and Potatoes

A delightfully simple and incredibly satisfying meal, perfect for busy weeknights when you crave a hearty, flavorful dinner without the fuss. This recipe transforms humble ingredients into a tender, juicy beef and potato marvel, bathed in a rich garlic butter sauce.
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Prep Time 15 minutes
Cook Time 7 minutes
Resting Time 5 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  • 1.5 lbs baby Yukon gold potatoes, halved or quartered if large
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • fresh parsley, chopped (optional garnish)

Equipment

  • Slow Cooker
  • Medium Bowl
  • Paper towels
  • Skillet
  • Oven-safe dish

Method
 

  1. Pat the beef chuck roast cubes dry with paper towels. Season the beef generously with salt and black pepper.
    1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes, 1 teaspoon salt, 1/2 teaspoon black pepper
  2. Place the sliced yellow onion evenly across the bottom of your slow cooker insert. This will form a flavorful bed for the beef.
    1 medium yellow onion, thinly sliced
  3. Arrange the halved or quartered baby Yukon gold potatoes on top of the onions.
    1.5 lbs baby Yukon gold potatoes, halved or quartered if large
  4. In a medium bowl, whisk together the melted butter, beef broth, Worcestershire sauce, minced garlic, chopped rosemary, and chopped thyme. Ensure the garlic is evenly distributed throughout the sauce.
    1/2 cup (1 stick) unsalted butter, melted, 1/4 cup beef broth, 2 tablespoons Worcestershire sauce, 4 cloves garlic, minced, 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried), 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried)
  5. Pour about half of the garlic butter mixture over the potatoes and onions in the slow cooker. Then, add the seasoned beef cubes on top of the vegetables. Pour the remaining garlic butter mixture evenly over the beef, ensuring each piece is coated.
    1/2 cup (1 stick) unsalted butter, melted, 1/4 cup beef broth, 2 tablespoons Worcestershire sauce, 4 cloves garlic, minced, 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried), 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried), 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes, 1.5 lbs baby Yukon gold potatoes, halved or quartered if large, 1 medium yellow onion, thinly sliced
  6. Cover the slow cooker and cook on LOW for 7–8 hours, or on HIGH for 3–4 hours, until the beef is fork-tender and the potatoes are cooked through and tender. The cooking time will depend on your specific slow cooker model.
  7. Once the cooking time is complete, you can carefully remove the beef from the slow cooker and let it rest for about 5-10 minutes. This helps the juices redistribute, making the beef even more tender and moist.
    1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
  8. Stir the ingredients gently in the slow cooker to combine the delicious garlic butter sauce with the beef and potatoes. Ladle generous portions into bowls. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.
    fresh parsley, chopped (optional garnish)

Notes

Leftover Slow Cooker Garlic Butter Beef and Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the oven. For longer storage, freeze for up to 2-3 months.