Description
Tender chunks of beef slow-cooked in a rich garlic butter sauce with creamy Yukon Gold potatoes and fresh parsley. This easy, comforting recipe is 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 (for searing, optional)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat beef chunks dry and season generously with salt and black pepper.
- Optional: Sear beef in olive oil over medium-high heat for 2–3 minutes per side until browned.
- Place potatoes in the bottom of the slow cooker and add beef on top. Add onion and carrots if using.
- Mix melted butter, garlic, Italian herbs, red pepper flakes, and parsley.
- Pour beef broth over everything and drizzle with garlic butter sauce.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until fork-tender.
- Adjust seasoning. Thicken sauce if needed.
- Serve warm, garnished with fresh parsley.
Notes
- Searing adds flavor but can be skipped.
- Add potatoes halfway through for firmer texture.
- Prep ingredients the night before for easy mornings.
- Use plant-based butter and gluten-free broth for adaptations.
- Leftovers store well and taste even 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