Garlic Butter Beef with Potatoes

The aroma of garlic butter wafting through the house all day is my idea of comfort. I came home from a miserable rainy Tuesday to find this simmering away, and suddenly the day didnt feel so dreary anymore. That first bite of tender beef with those buttery potatoes made me an instant convert to the magic of slow cookers.

I made this for my book club last winter when it was absolutely freezing outside. Everyone walked in from the cold and immediately asked what smelled so incredible. By the time we sat down to eat, the pot was nearly empty, and three people asked for the recipe before dessert even arrived.

Ingredients

• 2.5 lbs beef chuck roast, cubed: Chuck roast has the perfect marbling for slow cooking, becoming melt-in-your-mouth tender after hours while still holding its shape beautifully
• 1 tsp kosher salt and ½ tsp black pepper: Generous seasoning before searing creates that deep, savory base that makes every layer of flavor pop
• 1.5 lbs baby potatoes, halved: These little potatoes cook evenly and absorb all that garlic butter sauce, becoming creamy inside while keeping their texture
• 1 large onion, sliced: The onions practically dissolve into the sauce, adding natural sweetness that balances all those rich, savory notes
• 3 large carrots, cut into chunks: Carrots add a subtle sweetness and color, plus they hold up beautifully during long cooking without turning to mush
• 6 tbsp unsalted butter, melted: Butter is what transforms this from a regular beef stew into something truly special and restaurant-worthy
• 8 cloves garlic, minced: Yes, eight cloves the garlic mellows out during slow cooking but still gives that unmistakable aromatic foundation
• 1 tbsp fresh thyme and 1 tbsp fresh rosemary, chopped: These woody herbs stand up to long cooking times and provide that classic savory herb flavor
• 1 tsp paprika and ½ tsp red pepper flakes: Paprika adds subtle smokiness and depth, while the red pepper flakes give just a hint of warmth
• 1 cup low-sodium beef broth: Low-sodium broth lets you control the salt level while providing the liquid needed for slow cooking
• 2 tbsp fresh parsley, chopped: Fresh parsley at the end adds a bright, fresh pop of color and a light, herbaceous finish

Instructions

Season the beef generously:

Sprinkle the salt and pepper evenly over all sides of the beef cubes, letting them sit at room temperature while you prep everything else

Sear the beef in batches:

Heat a large skillet over medium-high heat and sear the beef until browned on all sides, working in batches so the pan stays hot and each piece gets that gorgeous caramelized crust

Layer the vegetables:

Transfer the browned beef to your slow cooker, then scatter the potatoes, onions, and carrots around and on top, tucking them in between the beef pieces

Whisk the garlic butter sauce:

In a small bowl, combine the melted butter, garlic, thyme, rosemary, paprika, and red pepper flakes until everything is well blended

Pour and add the broth:

Drizzle that luscious garlic butter mixture evenly over the beef and vegetables, then pour in the beef broth around the edges

Slow cook to perfection:

Cover and cook on LOW for 7 to 8 hours until the beef is fork-tender and the potatoes are easily pierced with a knife

Finish and serve:

Give everything a gentle stir, taste and adjust the seasoning if needed, then sprinkle with fresh parsley before serving

Save

This recipe has become my go-to for Sunday family dinner, something about it gathering everyone around the table and staying there talking long after the plates are empty. My dad actually asked if he could take the leftovers to work the next day, which is basically the highest compliment he can give.

Making It Ahead

You can assemble everything in the slow cooker insert the night before and refrigerate it. In the morning, just set it on the base and turn it on, though you might want to let it sit at room temperature for 20 minutes first so the cooking time stays accurate.

Freezing Instructions

This freezes exceptionally well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers in portions. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth to loosen the sauce.

Serving Suggestions

Crusty bread is non-negotiable here, you need something to soak up that incredible garlic butter sauce. A simple green salad with bright vinaigrette cuts through the richness beautifully.

• Buttered egg noodles or mashed potatoes would be perfect alongside if you want to stretch this to feed more people
• A glass of Cabernet Sauvignon brings out the deep, savory notes of the beef and butter
• Sautéed green beans with lemon would add a fresh, bright element to balance such a comforting meal

Save

Theres something so satisfying about a meal that takes care of itself while you go about your day. This recipe has saved me on countless hectic weeknights.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, chuck roast works best for slow cooking as it becomes tender. You can also use bottom round or rump roast, but may need to adjust cooking time slightly.

→ What potatoes work best?

Baby potatoes hold their shape well during slow cooking. Yukon Gold or red potatoes also work well when cut into chunks.

→ How do I prevent the sauce from separating?

Whisk the garlic butter mixture thoroughly before adding to the slow cooker. Avoid lifting the lid during cooking to maintain temperature and prevent separation.

→ Can I make this ahead of time?

Yes, you can prepare everything up to step 6 and refrigerate. Add broth just before cooking. The flavors will meld beautifully during cooking.

→ What sides pair well with this dish?

Crusty bread is perfect for soaking up the sauce. Mashed cauliflower or steamed green beans also complement the rich flavors nicely.