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Slow Cooker Garlic Butter Beef with Potatoes

High protein beef chuck braised in garlic butter with potatoes until fall-apart tender in the slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast 900g, cut into 1.5-inch cubes
  • 1.5 lbs Yukon Gold potatoes 680g, quartered
  • 6 tablespoons unsalted butter divided (2 tbsp for searing, 2 tbsp for potatoes, 2 tbsp for finishing)
  • 8 cloves garlic minced (3 cloves for potatoes, 5 cloves for finishing)
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 3/4 teaspoon kosher salt to season after cooking, adjust to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large skillet for searing
  • paper towels
  • medium mixing bowl
  • whisk
  • Small bowl for finishing garlic butter

Method
 

  1. Pat beef cubes completely dry with paper towels. Season lightly with a pinch of salt and pepper.
  2. Heat a large skillet over medium-high heat. Add 2 tablespoons butter and let melt until it stops foaming and begins to turn golden.
  3. Working in batches to avoid overcrowding, sear beef cubes in a single layer for about 2 minutes per side, turning to brown all sides. Transfer seared beef to slow cooker.
  4. In a medium bowl, toss quartered potatoes with 2 tablespoons melted butter and 3 minced garlic cloves until evenly coated. Add potatoes to slow cooker on top of and around the beef.
  5. In the same bowl, whisk together beef broth, Worcestershire sauce, smoked paprika, dried thyme, black pepper, and red pepper flakes if using.
  6. Pour liquid mixture over beef and potatoes in slow cooker.
  7. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is fork-tender and easily pulls apart.
  8. About 30 minutes before serving, melt remaining 2 tablespoons butter in a small bowl. Stir in remaining 5 cloves minced garlic until well combined.
  9. Remove slow cooker lid and drizzle fresh garlic butter over beef and potatoes. Stir gently to distribute, being careful not to break up potatoes.
  10. Leave slow cooker uncovered and continue cooking on LOW for final 30 minutes to allow sauce to thicken slightly and fresh garlic flavor to infuse.
  11. Taste cooking liquid and add salt as needed (start with 1/2 teaspoon and add more to taste).
  12. Garnish with chopped fresh parsley and serve immediately in shallow bowls to capture the garlic butter sauce.

Notes

Searing is Important: Don't skip searing the beef. This creates deep, caramelized flavors that make the dish special. It only adds 10 minutes to prep time. Slow Cooker Size: Works best in 6-quart slow cooker. For smaller (4-quart), reduce ingredients slightly. For larger (7-8 quart), check halfway and add broth if liquid evaporates too much. Timing: LOW for 6-8 hours produces most tender results. HIGH for 3-4 hours works if short on time. Beef should be fork-tender when done. Cook time in recipe card reflects minimum time (6 hours on LOW), but may need up to 8 hours depending on slow cooker and beef cut. Fresh Garlic Twice: Garlic added at beginning mellows during cooking. Fresh garlic butter at end provides bright, pungent flavor. This double-garlic technique creates amazing depth. Thicker Sauce: For gravy-like consistency, mix 2 tbsp cornstarch with 2 tbsp cold water. Stir into cooking liquid 15 minutes before serving. Or remove lid last hour to evaporate liquid. Storage: Store in airtight container for up to 4 days in refrigerator. Tastes even better next day as flavors meld. Reheating: Stovetop - heat over medium-low with splash of broth for 8-10 minutes. Microwave - heat on medium power in 2-minute intervals with added broth. Freezing: Freeze for up to 3 months in portion-sized containers. Thaw overnight in fridge, reheat with extra broth. Substitutions: Use baby red potatoes for firmer texture. Beef short ribs, brisket, or stew meat work (adjust time - short ribs may need 7-8 hours). For keto, replace potatoes with radishes (add at start) or cauliflower (add last hour). Wine Addition: Add 1/2 cup red wine to braising liquid for extra depth. Pro Tip: Beef releases liquid as it cooks, so don't worry if slow cooker looks dry initially. You'll have plenty of rich sauce by the end.