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Slow cooker garlic butter beef and potatoes in a rustic ceramic bowl, fork-tender beef chunks and golden baby potatoes in a rich glossy garlic butter sauce, fresh parsley garnish on top, steam risi...
Sarah Mitchell

Slow Cooker Garlic Butter Beef and Potatoes

This slow cooker garlic butter beef and potatoes is the kind of comforting, set-it-and-forget-it dinner that makes the whole house smell incredible for hours. Fork-tender beef chunks and melt-in-your-mouth potatoes swim in a rich garlic butter sauce that's so good you'll want to pour it over everything.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 1 1/2 pounds baby potatoes, halved (or quartered if large)
  • 1 cup baby carrots
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 4 tablespoons butter
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (added at end)
Garnish
  • Fresh parsley, chopped

Equipment

  • 6-quart slow cooker
  • Cutting board and knife
  • Small bowl for seasoning
  • Whisk
  • Large skillet (optional, for searing)

Method
 

  1. Place cubed beef in the bottom of a 6-quart slow cooker.
  2. Add halved baby potatoes, baby carrots, and diced onion on top of the beef.
  3. Scatter minced garlic over everything.
  4. Place butter pats on top so they melt down through the ingredients as it cooks.
  5. Whisk together beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, onion powder, smoked paprika, salt, and pepper. Pour over everything.
  6. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until beef is fork-tender and potatoes are soft.
  7. During the last 30 minutes, stir in the cornstarch slurry to thicken the sauce.
  8. Taste and adjust seasoning. Serve in bowls, garnished with fresh parsley.

Notes

Resist the urge to open the lid — every time you do, you lose 20-30 minutes of cooking time as the heat escapes. The cornstarch slurry at the end transforms the thin cooking liquid into a rich, glossy gravy. For even more flavor, sear the beef cubes in a hot skillet for 2 minutes per side before adding to the slow cooker.