Garlic Butter Beef with Potatoes (Printable)
Tender beef slow-cooked in rich garlic butter sauce with potatoes for comforting weeknight meals.
# What You'll Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Vegetables
04 - 1.5 lbs baby potatoes, halved
05 - 1 large onion, sliced
06 - 3 large carrots, peeled and cut into 1-inch chunks
→ Garlic Butter Sauce
07 - 6 tbsp unsalted butter, melted
08 - 8 cloves garlic, minced
09 - 1 tbsp fresh thyme leaves
10 - 1 tbsp fresh rosemary, chopped
11 - 1 tsp paprika
12 - ½ tsp crushed red pepper flakes
→ Broth
13 - 1 cup low-sodium beef broth
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# Step-by-step:
01 - Rub the beef cubes evenly with kosher salt and black pepper, ensuring all sides are coated.
02 - Heat a large skillet over medium-high heat. Sear the seasoned beef cubes in batches, cooking 2–3 minutes per batch until browned on all sides. Transfer the browned beef to the slow cooker.
03 - Arrange the halved baby potatoes, sliced onion, and carrot chunks around the beef in the slow cooker, distributing them evenly.
04 - In a small bowl, whisk together the melted butter, minced garlic, fresh thyme, chopped rosemary, paprika, and crushed red pepper flakes until thoroughly combined.
05 - Pour the garlic butter mixture evenly over the beef and vegetables in the slow cooker.
06 - Pour the beef broth into the slow cooker around the sides of the meat and vegetables.
07 - Cover and cook on LOW setting for 7–8 hours, or until the beef is fork-tender and the potatoes are fully cooked through.
08 - Gently stir the cooked mixture, taste and adjust seasoning with additional salt or pepper if desired. Garnish generously with chopped fresh parsley before serving.
# Expert Advice:
01 -
- Coming home to a house that smells like a cozy restaurant without any evening effort
- Beef so tender it falls apart at the touch of a fork, almost like a pot roast but with way more personality
02 -
- Pat the beef completely dry before searing, otherwise youll steam instead of brown and miss out on all that flavor.
- Dont lift the lid during cooking unless absolutely necessary, every peek adds 15 to 20 minutes to the cooking time.
03 -
- Chill the broth slightly before adding it to the hot butter mixture to prevent the butter from separating.
- Let the beef rest for 10 minutes before serving so those juices redistribute evenly.