It is a cold, snowy evening and you need something warm. This slow cooker garlic butter beef is exactly what your family craves. It fills your home with a rich, savory aroma all day long.
This recipe delivers tender beef and buttery potatoes with almost zero effort. It is the perfect solution for those busy winter days. You can set it in the morning and forget it until dinner.
Why You’ll Love This Slow Cooker Garlic Butter Beef
This recipe is a total winner for busy families who want protein. You just toss everything in and walk away for the day. The beef becomes incredibly fork-tender after hours of slow cooking.
It is a budget-friendly way to feed a hungry crowd easily. The garlic butter sauce makes every bite feel like a treat. This is the ultimate comfort food for a chilly winter night.
Simple Method
Preparation is very simple and takes just fifteen minutes of your time. You do not even need to sear the meat first. Everything cooks together in one pot for easy cleanup later. Even a beginner cook can master this dish effortlessly today.
Ingredients You’ll Need
This recipe uses simple pantry staples and fresh beef for the best flavor.
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1.5 lbs baby yellow potatoes, halved
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup beef broth
- 1 tablespoon fresh parsley, finely chopped
Step-by-Step Directions
- Place the cubed beef chuck roast and halved baby potatoes into the basin of a 6-quart slow cooker.
- In a small mixing bowl, whisk together the melted butter, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
- Pour the beef broth over the beef and potatoes in the slow cooker.
- Drizzle the garlic butter mixture evenly over the beef and potatoes.
- Toss the ingredients gently to ensure all surfaces are coated with the seasoned butter.
- Cover and cook on the low setting for 7 to 8 hours, or on the high setting for 4 hours, until the beef is fork-tender.
- Garnish with fresh parsley before serving directly from the slow cooker.
Best Ways to Enjoy It
Serve this dish in deep bowls to catch every drop of sauce. Add a side of steamed green beans for a pop of color. A slice of crusty bread is perfect for dipping into the butter. Light a candle and enjoy a cozy family dinner together tonight.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. You can also freeze this meal for an easy future dinner. Reheat it gently on the stove to keep the beef tender. Add a splash of broth if the sauce looks too thick.
Recipe Tips
- Cut your beef and potatoes into similar sizes for even cooking.
- Don’t skip the fresh parsley at the end for a bright finish.
- Use a liner in your slow cooker for the fastest cleanup ever.
- Avoid opening the lid during cooking to keep the heat inside.
- Add a pinch of red pepper flakes if you like a little heat.
- Try red baby potatoes if you cannot find yellow ones at the store.
Easy Flavor Ideas
- Swap the thyme for oregano for a different herbal earthy flavor.
- Add a cup of baby carrots for more garden-fresh winter vegetables.
- Use garlic powder if you do not have fresh cloves on hand.
Common Questions
Can I use a different cut of beef?
Chuck roast is the best choice for this slow cooker recipe. It has enough fat to stay juicy during the long cook time. You could also use beef stew meat for a quicker prep.
Do I have to peel the potatoes?
No peeling is required for baby yellow potatoes in this dish. Their skins are very thin and tender once they are cooked. This saves you a lot of time during the morning prep.
I hope this warm meal brings comfort to your table this winter. It is such a joy to share these simple recipes with you. Enjoy every buttery bite with the people you love most.
— Katie Wood
Ingredients
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1.5 lbs baby yellow potatoes, halved
- 1/2 cup unsalted butter, melted
- 4 cloves garlic , minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sal t
- 1/2 teaspoon cracked black pepper
- 1/4 cup beef broth
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Place the cubed beef chuck roast and halved baby potatoes into the basin of a 6-quart slow cooker.
- In a small mixing bowl, whisk together the melted butter, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
- Pour the beef broth over the beef and potatoes in the slow cooker.
- Drizzle the garlic butter mixture evenly over the beef and potatoes.
- Toss the ingredients gently to ensure all surfaces are coated with the seasoned butter.
- Cover and cook on the low setting for 7 to 8 hours, or on the high setting for 4 hours, until the beef is fork-tender.
- Garnish with fresh parsley before serving directly from the slow cooker.
