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Slow cooker garlic butter beef served with potatoes

Slow Cooker Garlic Butter Beef with Potatoes

A savory slow-cooked dish featuring tender beef and buttery potatoes, perfect for busy families seeking maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 lb beef chuck roast Ideal for slow cooking due to its marbled fat. Substitute with brisket if desired.
  • 1.5 lbs baby potatoes Absorb flavors beautifully; substitute with Yukon Gold or red potatoes.
  • 1 large yellow onion Adds sweetness; substitute with shallots for a milder flavor.
  • 4 cloves garlic Fresh minced delivers the best results.
  • ½ cup beef broth Enhances meatiness; low-sodium is a good choice.
  • ¼ cup soy sauce Provides umami flavor; use tamari for gluten-free.
  • 2 tbsp Worcestershire sauce Adds complexity; use coconut aminos as a soy-free option.
  • 1 tsp dried thyme Pairs perfectly with beef; fresh thyme can be used.
  • 1 tsp dried rosemary Adds fragrance; fresh rosemary works well too.
  • ½ tsp black pepper Adjust for taste.
  • to taste Salt Essential for flavor enhancement.
  • ½ cup salted butter Renders the dish creamy and rich; unsalted butter can be swapped.
  • 2 tbsp fresh parsley For garnish; brightens up the dish.

Method
 

Preparation
  1. Pat the beef cubes dry with paper towels and season lightly with salt and pepper.
  2. Halve the baby potatoes into even pieces and chop the onion into roughly 1-inch pieces.
  3. Place the halved potatoes, chopped onion, and minced garlic in the bottom of a 6-quart or larger slow cooker.
  4. Place the seasoned beef cubes on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, dried rosemary, and black pepper until well combined. Pour this sauce mixture evenly over the beef and vegetables.
  6. Distribute the cubed butter pieces across the top of everything. Do not stir; the butter will melt into the sauce as it cooks.
  7. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until the beef is fork-tender and the potatoes are cooked through.
  8. Gently stir the contents of the slow cooker to combine them.
  9. Garnish with fresh chopped parsley before serving.
  10. Serve immediately while hot, or keep on the warm setting for up to 2 hours.

Notes

Don’t skip patting the beef dry to help achieve a nice sear and prevent steaming. Avoid over-stirring; let the ingredients merge beautifully during cooking. Ensure the lid fits properly to retain steam.