Slow Cooker Garlic Butter Beef

On chilly evenings or busy weekdays, this slow cooker garlic butter beef with potatoes fills the kitchen with wonderful aromas and leaves everyone asking for seconds. The beef melts in your mouth, the potatoes take on every savory flavor, and the buttery garlic sauce ties it all together. With hardly any hands-on time, this meal feels like a home-cooked gift at the end of a long day.

The first time I made this, we came home from a soccer game to the best cozy smells. The whole family dove in, and leftovers didn’t last the night.

Ingredients

• Beef chuck roast: Provides rich flavor and becomes amazingly tender after hours in the slow cooker. Look for beef with good marbling for the softest texture.
• Unsalted butter: Forms the main sauce component and delivers a velvety finish. Choose high-quality butter for deeper taste.
• Fresh garlic: Infuses the dish with punchy aroma—use freshly minced cloves rather than jarred for full impact.
• Italian herbs: Add that classic savory baseline. Try a mix of dried oregano, thyme, and basil but go for fresher dried herbs if you can.
• Baby Yukon Gold potatoes: Soak up the flavors without falling apart. Select small even pieces for even cooking.
• Beef broth: Supports all the other tastes and keeps the meat moist. Use a low-sodium version so you can control salt levels.
• Fresh parsley: Brightens everything up and offers a colorful finish.
• Optional carrots and onions: Bring a little sweetness and extra comfort.

Instructions

Season the Beef:

Pat beef chunks with paper towels until dry and sprinkle generously with salt and black pepper. This coats each piece for better flavor and browning.

Brown the Beef:

If you enjoy more complex flavor, heat olive oil in a skillet over medium-high heat. Sear each side of the beef pieces for roughly two or three minutes. Work in batches if needed so nothing steams.

Layer in the Slow Cooker:

Add halved baby potatoes into the base of the slow cooker. Place seared beef directly on top. If you are choosing to include carrots or onions, scatter those around now.

Prepare and Pour the Sauce:

In a small bowl, melt your butter. Stir in minced garlic, Italian herbs, crushed red pepper flakes for a bit of heat if desired, and chopped fresh parsley. Mix until the mixture is fragrant and golden. Pour half a cup of beef broth over the layered meat and potatoes, then drizzle the garlic butter mixture evenly across everything. Toss gently to coat.

Cook Until Tender:

Place the lid on the slow cooker and set it to LOW for 7 to 8 hours or HIGH for 4 to 5 hours. You are looking for beef that falls apart easily with a fork, and potatoes that are soft but still holding their shape.

Adjust and Serve:

Toward the end, taste and add salt and pepper. If you prefer a thicker sauce, you can let the dish sit uncovered for fifteen minutes, or lightly mash a couple of the potatoes right into the broth. Transfer the meat and potatoes to a big serving platter, spoon over plenty of the buttery sauce, and shower with extra fresh parsley.

Smashing some potatoes to thicken the sauce always reminds me of dinners at my grandmother’s house where thick gravies were the sign of a good meal. The baby Yukon Gold potatoes in this dish are my favorite because they practically melt after slow cooking—each one a buttery bite.

Storage and Leftover Tips

Cool leftovers completely before popping them into airtight containers. Store in the fridge for up to three days, reheating gently in the microwave or on the stovetop with an extra splash of broth or water. You can even use the leftovers for sandwiches or baked potato toppers the next day.

Easy Ingredient Swaps

Use red potatoes if Yukon Golds are not around but keep pieces roughly the same size. If you like a stronger herb flavor, toss in rosemary or swap parsley for chives at the end. Chicken broth can work in place of beef broth in a pinch, just expect the flavor to lighten a bit.

Perfect Ways to Serve This

Pile it on a platter with extra fresh herbs and let everyone help themselves. It goes well with crusty bread to mop up all the buttery sauce. Try pairing with a crisp green salad and a light lemon dressing to balance the richness. Add roasted brussels sprouts or green beans for a pop of color and extra veggies alongside the main dish.

No fancy skill needed—just patience and good ingredients. This slow cooker garlic butter beef with potatoes turns ordinary weeknights into something special every single time.

Recipe Q&A

→ What type of beef is best for this dish?

Beef chuck roast works best for its marbling and flavor, resulting in tender, juicy bites after slow cooking.

→ Does the beef need to be seared first?

Searing is optional but adds an extra layer of flavor by caramelizing the beef's exterior before slow cooking.

→ Can I add other vegetables?

Yes, carrots and onions can be added for more flavor and color. They cook down nicely alongside beef and potatoes.

→ How do I thicken the sauce?

If the sauce is too thin, let the dish sit uncovered for 15 minutes or mash a few potatoes into the broth for thickness.

→ What herbs pair well in this dish?

A mix of dried Italian herbs—like thyme, oregano, and basil—along with fresh parsley complement the savory flavors beautifully.