Hey y'all! If you're craving a hearty, satisfying meal that's bursting with rich garlic butter flavor and melt-in-your-mouth tender beef, this Slow Cooker Garlic Butter Beef with Potatoes – Easy Tender Recipe is about to become your new weeknight favorite. Whether it's a cozy Sunday dinner, a busy weeknight, or a meal to impress friends, this one-pot wonder brings together juicy beef chunks, creamy potatoes, and a luscious garlic butter sauce with minimal effort. Let's get cooking!
Why You'll Love This
- Set It and Forget It: Hands-off Slow Cooker magic means less time in the kitchen!
- Super Tender: The beef literally falls apart, and the potatoes soak up all that dreamy butter and garlic.
- Family-Approved: Bold, classic flavors everyone at the table will love.
- Perfect for Meal Prep: Leftovers taste even better the next day.
- Versatile: Great for Sunday suppers, potlucks, or batch cooking for busy weeks.
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1.5 pounds baby Yukon gold potatoes, halved
- 6 tablespoons unsalted butter, melted
- 6 large garlic cloves, minced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ cup low-sodium beef broth
Directions
Step 1: Prep the Ingredients
- Pat the beef cubes dry with paper towels and season all sides with 1 teaspoon salt and ½ teaspoon pepper.
- Halve the baby potatoes and chop the herbs if using fresh.
Step 2: Make the Garlic Butter Sauce
- In a medium bowl, whisk together melted butter, minced garlic, thyme, parsley, remaining salt, pepper, smoked paprika, and onion powder until well combined.
Step 3: Layer in the Slow Cooker
- Add the cubed beef and halved potatoes to the slow cooker.
- Drizzle the garlic butter mixture evenly over the beef and potatoes. Toss gently to coat everything.
- Pour in the beef broth around the edges.
Step 4: Slow Cook
- Cover and cook on LOW for 7-8 hours, or HIGH for 4 hours, until the beef is fork-tender and the potatoes are soft.
Step 5: Finish & Serve
- Gently stir in more chopped parsley and spoon the beef and potatoes onto plates. Drizzle with extra slow-cooker juices, and enjoy while hot!
Notes
- Browning the beef in a hot skillet before slow cooking adds even more flavor, but it's optional for busy nights.
- If you'd like a thicker sauce, remove the lid for the last 30 minutes of cooking to help reduce the liquid.
- Swap Yukon golds for red potatoes or quartered russets if that's what you have on hand.
Variations
- Italian Flair: Use Italian seasoning and add a splash of balsamic vinegar to the garlic butter sauce.
- Veggie Boost: Toss in carrots, parsnips, or pearl onions for additional heartiness.
- Spicy Kick: Add ¼ teaspoon crushed red pepper flakes with the seasonings for some heat.
Required Equipment
- 6-quart (or larger) slow cooker
- Cutting board and chef's knife
- Medium mixing bowl
- Measuring spoons and cups
- Tongs or a large spoon
Storage Instructions
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, portion into freezer-safe containers and freeze for up to 2 months.
- Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to prevent drying out.
Serving Suggestions
- Pair with crusty bread to soak up the extra garlic butter sauce.
- Serve alongside a fresh green salad with lemon vinaigrette.
- Add a side of roasted green beans or steamed broccoli for veggies.
Pro Tips
- Use Yukon gold potatoes for their creamy texture that holds up well in the slow cooker.
- Let the meat rest for 5 minutes before serving for extra juiciness.
- If using dried herbs, rub them between your fingers before adding to release their oils and maximize flavor.
FAQ
- Can I use stew meat instead of chuck roast?
- Yes! Stew meat works great in this recipe – just make sure the pieces are roughly the same size for even cooking.
- Do I have to peel the potatoes?
- Nope, leave the skins on for extra nutrients and rustic appeal, especially with thin-skinned potatoes like Yukon golds or red potatoes.
- What if I don't have fresh herbs?
- Dried thyme and parsley are excellent substitutes. Use 1 teaspoon dried for every tablespoon fresh.
Prep time: 15 minutes
Total time: 7 hours 15 minutes
Cook time: 7 hours (on LOW) or 4 hours (on HIGH)
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1.5 pounds baby Yukon gold potatoes, halved
- 6 tablespoons unsalted butter, melted
- 6 large garlic cloves, minced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ cup low-sodium beef broth
Instructions
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1Pat the beef cubes dry with paper towels and season all sides with 1 teaspoon salt and ½ teaspoon pepper.
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2Halve the baby potatoes and chop the herbs if using fresh.
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3In a medium bowl, whisk together melted butter, minced garlic, thyme, parsley, remaining salt, pepper, smoked paprika, and onion powder until well combined.
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4Add the cubed beef and halved potatoes to the slow cooker.
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5Drizzle the garlic butter mixture evenly over the beef and potatoes. Toss gently to coat everything.
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6Pour in the beef broth around the edges.
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7Cover and cook on LOW for 7-8 hours, or HIGH for 4 hours, until the beef is fork-tender and the potatoes are soft.
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8Gently stir in more chopped parsley and spoon the beef and potatoes onto plates. Drizzle with extra slow-cooker juices, and enjoy while hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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