I first made this slow cooker garlic butter beef with potatoes on a rainy Sunday and it instantly became our go-to comfort dinner. Tender chunks of chuck roast braised in a garlicky butter-herb sauce with halved Yukon Golds make an easy one-pot meal that feeds a crowd and cleans the slow cooker with very little fuss. If you love rich garlic-butter flavors, you might also enjoy garlic butter chicken for another weeknight favorite.
Why you’ll love this dish
This recipe hits a bunch of home-cooking sweet spots: it’s forgiving, hands-off, and produces tender beef with minimal effort. Chuck roast becomes fall-apart tender after long, slow cooking, and Yukon Gold potatoes hold their shape while absorbing all the buttery, garlicky juices. It’s also budget-friendly — good cuts of chuck are less expensive than prime roasts but turn silky with low-and-slow heat.
"The sauce is the star—rich, garlicky, and perfect spooned over mashed potatoes or crusty bread. Family favorite after the first try."
Make this on weeknights when you want dinner waiting at the end of a busy day, or on weekends when you’d rather relax and let the slow cooker do the work. It’s kid-friendly, makes great leftovers, and scales well for potlucks.
How this recipe comes together
Before you dive into the ingredient list, here’s the cooking flow in plain steps so you know what to expect:
- Pat and season large beef chunks for maximum browning and flavor.
- Optional sear in a hot skillet for a caramelized crust.
- Layer halved baby potatoes in the slow cooker, top with beef and any aromatics (onion, carrots).
- Whisk melted butter with garlic, herbs, and parsley; pour over everything with a splash of beef broth.
- Slow-cook until the beef is fork-tender and the potatoes are soft but not falling apart.
- Adjust seasoning, thicken the sauce if needed, and serve with fresh parsley.
That quick overview helps you decide whether to sear first, how long to cook, and how to time prep so dinner is ready when you want it.
Gather these items
- 2.5 lbs beef chuck roast, cut into large chunks (about 1½–2 inch pieces)
- Salt and black pepper, to taste
- 2 tbsp olive oil (for searing, optional) — can skip for fewer dishes
- 6 tbsp unsalted butter, melted (substitute vegan butter or extra olive oil for dairy-free)
- 5 cloves garlic, minced (use more or less to taste)
- 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 lbs baby Yukon Gold potatoes, halved (red potatoes or fingerlings also work)
- 1/2 cup low-sodium beef broth (substitute chicken broth or water with a splash of Worcestershire)
- 1 medium onion, sliced (optional; adds sweetness)
- 1 cup carrots, chopped (optional; add color and natural sweetness)
Notes: Yukon Golds are recommended because they get creamy while holding their shape. If using larger potatoes, cut into even chunks. If you’re dairy-free, swap butter for 6–8 tablespoons olive oil or plant-based butter.
Step-by-step instructions
- Pat beef chunks dry with paper towels and season generously with salt and black pepper. Dry meat browns better.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Sear beef chunks 2–3 minutes per side until browned. Work in batches to avoid crowding. Transfer seared pieces to the slow cooker.
- Place halved baby potatoes in the bottom of the slow cooker in an even layer. Add seared beef chunks on top. Scatter sliced onion and chopped carrots over the beef if using.
- In a small bowl, melt the butter. Stir in minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped parsley.
- Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic-butter mixture over everything. Gently toss with tongs or a spoon to distribute the sauce.
- Cover and cook: LOW for 7–8 hours or HIGH for 4–5 hours. Cook until beef is fork-tender and potatoes are soft but not mushy.
- Taste and adjust salt and pepper. If the sauce is too thin, let the slow cooker sit uncovered for 15 minutes to reduce, or mash a couple of potatoes into the liquid to thicken.
- Transfer beef and potatoes to a platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.
Short, clear actions keep the process simple. Don’t stir repeatedly while cooking — you want undisturbed heat to break down collagen in the chuck.
Best ways to enjoy it
This is a generous, saucy main that pairs well with simple sides that soak up sauce:
- Spoon over buttered egg noodles or creamy mashed potatoes for an extra-comforting plate.
- Add a crisp green salad or steamed green beans to cut the richness.
- Toasted crusty bread or rolls are ideal for sopping up juices.
- For a lighter lunch, shred leftover beef into wraps or tacos. You could even repurpose the flavors into cheesy garlic chicken wraps-style handhelds using similar garlic-butter notes.
Presentation tip: serve the potatoes whole on the platter and spoon sauce over the meat to showcase the glossy garlic butter sauce.
Storage and reheating tips
- Refrigerator: Cool within two hours and store in an airtight container for 3–4 days. Keep sauce with the meat to prevent drying.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Leave some headspace for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat, stirring occasionally so the butter doesn’t separate. Add a splash of broth or water if it looks dry. You can also reheat in a 325°F oven covered until warmed through. Avoid microwaving too long as high heat can toughen the meat.
- Food safety: Always bring leftovers to at least 165°F when reheating. Do not refreeze leftovers more than once.
Pro chef tips
- Searing isn’t required, but it adds deep, caramelized flavor. If short on time, toss the raw seasoned chunks straight into the slow cooker.
- Cut beef into uniform pieces so everything cooks evenly. Large 1½–2-inch chunks work best.
- If you prefer potatoes firmer, place them on top of the beef instead of the bottom, or partially cook them first. For creamier texture, use Yukon Golds.
- To prevent a greasy surface, chill the sauce after cooking and skim off solidified fat before reheating or serving.
- Fresh garlic is best; pre-minced garlic loses brightness. Add a little extra fresh parsley at the end for a bright finish.
Recipe variations
- Dairy-free: Replace butter with extra olive oil or plant-based margarine and skip the skim step.
- Red wine twist: Add 1/4 cup red wine to the broth for deeper flavor (add when you pour the liquid).
- Mushroom and thyme: Add sliced mushrooms and a couple sprigs of fresh thyme during the last 2 hours of cooking.
- Spicier: Increase crushed red pepper flakes or add a diced jalapeño with the onions.
- Faster method: Use an Instant Pot on high pressure for 45–50 minutes with a natural release, but layer potatoes on top to avoid overcooking.
Helpful answers
Q: How long does this take from start to table?
A: Active prep is about 15–25 minutes. Cook time is 7–8 hours on LOW or 4–5 hours on HIGH, depending on your slow cooker and meat size.
Q: Can I double the recipe?
A: Yes, but use a larger slow cooker and don’t overfill — keep about an inch of headspace. You may need to increase cook time slightly.
Q: Is it safe to put frozen beef in the slow cooker?
A: No. Start with fully thawed beef to ensure it reaches safe temperatures quickly and cooks evenly.
Q: My sauce is too thin — how can I thicken it?
A: Remove a cup of liquid, whisk in 1 tbsp cornstarch until smooth, and stir back into the cooker. Alternatively, mash a few potatoes into the sauce or simmer uncovered for 10–15 minutes.
Q: What internal temperature should I aim for?
A: For safety, whole cuts of beef should reach at least 145°F. For pulled/tender chuck, you’re often targeting 190–205°F equivalent in texture (slow-cooking until fork-tender), which breaks down collagen and gives that melt-in-your-mouth result.
Q: Can I make this low-sodium?
A: Yes. Use low-sodium or no-salt broth, reduce added salt, use unsalted butter, and taste at the end to adjust.
Q: Can I prep this the night before?
A: Yes — chop and season meat and vegetables, store them separately in the fridge, then assemble in the slow cooker insert the next morning.
Final thoughts
Give this slow cooker garlic butter beef with potatoes a try when you want an easy, comforting meal with minimal hands-on time. Leave a comment about your variations or what you served with it — I’d love to hear how it turns out.
Slow Cooker Garlic Butter Beef with Potatoes
Ingredients
Method
- Pat beef chunks dry with paper towels and season generously with salt and black pepper.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2–3 minutes per side until browned. Transfer seared pieces to the slow cooker.
- Place halved baby potatoes in the bottom of the slow cooker in an even layer. Add seared beef chunks on top. Scatter sliced onion and chopped carrots over the beef if using.
- In a small bowl, melt the butter. Stir in minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped parsley.
- Pour the beef broth evenly over the beef and potatoes. Drizzle the garlic-butter mixture over everything. Gently toss with tongs or a spoon to distribute the sauce.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender and potatoes are soft but not mushy.
- Taste and adjust salt and pepper. If the sauce is too thin, let the slow cooker sit uncovered for 15 minutes to reduce or mash a couple of potatoes into the liquid to thicken.
- Transfer beef and potatoes to a platter. Spoon extra sauce over the top, sprinkle with fresh parsley, and serve warm.