Description
A simple and delicious slow cooker recipe combining tender beef and baby Yukon Gold potatoes in a flavorful garlic butter sauce.
Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil (for searing, optional but recommended)
- 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 the beef chunks dry with paper towels and generously season with salt and black pepper.
- Optional: Heat olive oil in a large skillet over medium-high heat. Sear the beef chunks for 2-3 minutes per side until browned.
- Place the halved baby potatoes in the bottom of the slow cooker. Add the seared beef chunks on top, along with sliced onion and chopped carrots if desired.
- In a small bowl, melt the butter and stir in minced garlic, Italian herbs, red pepper flakes, and chopped parsley.
- Pour the beef broth over the beef and potatoes, then drizzle the garlic butter sauce over everything and toss gently to combine.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
- Adjust salt and pepper to taste. 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 garnish with fresh parsley before serving warm.
Notes
Let the dish rest before serving to allow flavors to meld together.