Slow Cooker Garlic Butter Beef (Printable Version)

Slow-cooked beef in garlic butter sauce with baby potatoes offers a rich, hearty meal anytime.

# 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

# How to Make It:

01 - Season the beef cubes evenly with salt and black pepper.
02 - In a large skillet over medium-high heat, sear the beef cubes in batches until browned on all sides (about 2–3 minutes per batch). Transfer browned beef to the slow cooker.
03 - Add the baby potatoes, onion slices, and carrots to the slow cooker, distributing them evenly around the beef.
04 - In a small bowl, whisk together the melted butter, minced garlic, thyme, rosemary, paprika, and red pepper flakes.
05 - Pour the garlic butter mixture over the beef and vegetables.
06 - Add the beef broth to the slow cooker.
07 - Cover and cook on LOW for 7–8 hours, or until the beef is fork-tender and the potatoes are cooked through.
08 - Gently stir, taste, and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.

# Expert Insights:

01 -
  • Set it and forget it convenience that rewards you with restaurant quality results
  • The garlic butter sauce creates an incredibly rich flavor without any fancy techniques
02 -
  • Searing the beef might feel like an extra step but those browned bits are where deep flavor lives
  • Resist the urge to lift the lid during cooking, every peek adds 15 to 20 minutes to your time
03 -
  • Pat the beef completely dry before seasoning for better browning
  • Let the skillet get properly hot between batches for the best sear

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