Description
Tender chunks of beef slow-cooked in a rich garlic butter sauce with creamy Yukon Gold potatoes and fresh parsley. Perfect for family dinners, potlucks, or cozy weeknights.
Ingredients
- 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 thyme, oregano, basil)
- ½ tsp crushed red pepper flakes (optional)
- ¼ cup fresh parsley, chopped (plus more for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- ½ cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat beef chunks dry and season with salt and black pepper.
- Optional: Heat olive oil in a skillet over medium-high heat. Sear beef 2-3 minutes per side. Work in batches if needed.
- Place halved potatoes in the slow cooker. Add seared beef on top. Scatter onion and carrots if using.
- In a small bowl, melt butter and stir in garlic, Italian herbs, red pepper flakes, and chopped parsley.
- Pour beef broth over beef and potatoes. Drizzle garlic butter sauce evenly and gently toss.
- Cover and cook on LOW 7-8 hours or HIGH 4-5 hours until beef is fork-tender and potatoes are soft.
- Adjust salt and pepper if needed. If sauce is thin, let sit uncovered 15 minutes or mash a couple potatoes into broth.
- Transfer beef and potatoes to serving platter. Spoon extra sauce over, sprinkle with parsley, and serve warm.
Notes
- Searing beef before slow cooking adds flavor but can be skipped.
- Add potatoes halfway through for firmer texture.
- Prep everything the night before for easy mornings.
- Use plant-based butter or gluten-free broth for dietary adaptations.
- Leftovers store well and taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American