Description
A soul-soothing slow cooker dish filled with tender garlic butter beef and creamy Yukon Gold potatoes, perfect for family gatherings during the colder months.
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 (or a mix of thyme, oregano, basil)
- 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 and season generously with salt and black pepper.
- Optionally, heat olive oil in a skillet and sear the beef chunks for 2-3 minutes on each side until browned.
- Place halved baby potatoes at the bottom of your slow cooker, followed by the seared beef chunks. Add sliced onions and chopped carrots if using.
- In a bowl, melt the butter and stir in minced garlic, dried herbs, red pepper flakes, and chopped parsley.
- Pour the beef broth over the beef and potatoes, then drizzle the garlic butter sauce on top.
- Cover and slow cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
- Taste and adjust seasoning before serving. For a thicker sauce, uncover and let sit for 15 minutes or mash a few potatoes into the broth.
- Transfer to a serving platter, garnish with fresh parsley, and serve warm.
Notes
For a thicker sauce, mash a few potato chunks or add a cornstarch slurry. This dish freezes well for up to three months.
- Prep Time: 15
- Cook Time: 450
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 598
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 98mg