Description
Comforting slow cooker beef dish infused with garlic and butter, paired with creamy Yukon Gold potatoes.
Ingredients
Scale
- 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 (plus more for garnish)
- 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, then season generously with salt and black pepper.
- Optional: Heat olive oil in a large sauté pan over medium-high heat and sear the beef chunks for 2-3 minutes on each side.
- Place the halved baby potatoes in the bottom of the slow cooker and add the seared beef chunks on top.
- Optional: Scatter sliced onions and chopped carrots over the beef.
- In a small bowl, melt the unsalted butter and stir in the minced garlic, dried Italian herbs, crushed red pepper flakes, and chopped parsley.
- Pour the beef broth evenly over the beef and potatoes, then drizzle the garlic butter sauce over everything.
- Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
- Before serving, 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.
- Transfer the beef and potatoes to a serving platter, spoon extra sauce over the top, garnish with parsley, and serve warm.
Notes
Consider adding your favorite vegetables for customization. Make ahead and store in the fridge to reheat easily.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg