Slow Cooker Garlic Butter Beef (Printable)

Tender beef slow-cooked with buttery garlic, herbs, and potatoes for a comforting, hands-off main dish perfect for any night.

# What You’ll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large cubes
02 - 1 tsp salt
03 - ½ tsp black pepper

→ Vegetables

04 - 2 lbs baby potatoes, halved
05 - 1 large yellow onion, sliced
06 - 3 large carrots, peeled and cut into 2-inch pieces

→ Garlic Butter

07 - ⅓ cup unsalted butter, melted
08 - 6 cloves garlic, minced
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp fresh thyme leaves
11 - 1 tsp dried rosemary
12 - ½ tsp paprika

→ Liquid

13 - ½ cup low-sodium beef broth

# How To Make It:

01 - Season beef cubes generously with salt and black pepper, ensuring even coverage on all sides.
02 - Arrange baby potatoes, sliced onion, and carrots evenly in the bottom of the slow cooker insert.
03 - Place seasoned beef cubes on top of the vegetable layer, distributing evenly.
04 - In a small mixing bowl, whisk together melted butter, minced garlic, chopped parsley, thyme, rosemary, and paprika until well combined.
05 - Pour the garlic butter mixture evenly over the beef and vegetables, ensuring thorough coverage.
06 - Pour beef broth around the sides of the slow cooker, avoiding direct pouring on top to preserve the garlic butter coating.
07 - Cover and cook on LOW setting for 6-7 hours until beef is fork-tender and potatoes are fully cooked through.
08 - Gently stir the mixture before serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • The meat literally falls apart when you touch it with a fork
  • Six hours of hands-off time while your kitchen fills with the most comforting aroma imaginable
  • Those potatoes soak up all that herbed butter and become the best part
02 -
  • Searing the beef first adds incredible depth but it is absolutely not necessary for a delicious result
  • Pouring broth down the sides instead of directly on top keeps all that garlic butter right where it belongs
03 -
  • Cut your beef into slightly larger cubes than you think you need because it will shrink during cooking
  • Resist the urge to lift the lid too often because that heat escape adds up to longer cooking time

Go Back