Garlic Butter Beef With Potatoes (Print version)
Tender beef with buttery garlic and potatoes, slow-cooked to perfection.
# What you'll need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into 2-inch cubes
02 - 1 tsp salt
03 - ½ tsp black pepper
→ Vegetables
04 - 2 lbs baby potatoes, halved
05 - 1 large yellow onion, sliced
06 - 3 large carrots, peeled and cut into 2-inch pieces
→ Garlic Butter Sauce
07 - ⅓ cup unsalted butter, melted
08 - 6 cloves garlic, minced
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh thyme leaves
11 - 1 tsp dried rosemary
12 - ½ tsp paprika
→ Liquid
13 - ½ cup low-sodium beef broth
# Method:
01 - Pat beef cubes dry with paper towels. Season thoroughly with salt and black pepper on all sides.
02 - Arrange halved potatoes, sliced onion, and carrot pieces evenly in the bottom of a 6-quart slow cooker.
03 - Place seasoned beef cubes on top of the vegetable layer, distributing evenly.
04 - In a small mixing bowl, whisk together melted butter, minced garlic, chopped parsley, thyme leaves, rosemary, and paprika until well combined.
05 - Pour the garlic butter mixture evenly over the beef and vegetables, ensuring thorough coverage.
06 - Pour beef broth around the sides of the slow cooker, avoiding direct pouring over the seasoned meat to preserve the garlic butter coating.
07 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and potatoes are easily pierced with a knife.
08 - Gently stir to combine flavors before serving. Garnish with additional fresh parsley if desired.
# Expert advice:
01 -
- The garlic butter creates its own rich sauce as it melts down through the beef and potatoes
- Six hours of hands-off cooking means you can forget about it until dinner time
- Leftovers somehow taste even better the next day
02 -
- Searing the beef first adds deep flavor, but Ive made it plenty of times without that step and still love it
- Pouring broth down the sides instead of directly on top keeps all that garlic butter right where it belongs
- The potatoes will be softer at 7 hours than at 6, so check your preferences
03 -
- Yukon Gold or red potatoes work just as well as baby potatoes if you cut them into chunks
- The paprika adds color more than flavor, but it makes the final dish look restaurant-worthy