Description
A comforting slow cooker recipe featuring tender beef chuck roast in a rich garlic butter sauce with baby 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
- 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.
- Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 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 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.
- Taste the sauce and adjust salt and pepper as needed.
- Transfer beef and potatoes to a serving platter, spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
Notes
Feel free to adjust the ingredients based on availability. The crushed red pepper is optional based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
Keywords: slow cooker, garlic butter, beef, comfort food, potatoes