Description
An easy, flavorful slow cooker dish featuring tender beef and baby Yukon Gold potatoes cooked in garlic butter.
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 with paper towels and season generously with salt and black pepper.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2 to 3 minutes per side until browned.
- Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
- In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes, and chopped parsley.
- Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until beef is fork-tender and potatoes are soft.
- Taste the sauce and adjust salt and pepper as needed. If the sauce is too thin, let it sit uncovered for 15 minutes or mash a couple of potatoes into the broth for thickness.
- Transfer beef and potatoes to a serving platter. Spoon extra sauce over and sprinkle with fresh parsley before serving warm.
Notes
Make sure to season the beef well for the best flavor and don’t skip the searing step.