Garlic Butter Beef with Potatoes

The smell of melting butter and garlic hitting a hot skillet will stop me dead in my tracks every time. This slow cooker beef started as a desperate attempt to save a tough chuck roast I'd bought on sale, and now it's the only way my family will eat beef. Something magical happens when garlic butter meets low heat for seven hours.

Last winter my neighbor texted me at noon asking what I was making because the aroma was drifting through our shared wall. I sent her home with a container and she showed up at my door the next week with her own chuck roast, asking for the formula. Now we make it on the same day and compare notes across the fence.

Ingredients

• 2.5 lbs beef chuck roast: Chuck has the perfect marbling for long slow cooking and becomes buttery soft
• 1 tsp kosher salt and ½ tsp black pepper: Simple seasoning that lets the garlic butter shine
• 1.5 lbs baby potatoes halved: They hold their shape better than larger potatoes and absorb all that buttery sauce
• 1 large onion sliced: The onions melt into sweetness and become part of the sauce
• 3 large carrots cut into chunks: They add natural sweetness and color to the bowl
• 6 tbsp unsalted butter melted: Use real butter here anything else is cheating yourself
• 8 cloves garlic minced: Do not cut this down garlic is the whole point
• 1 tbsp fresh thyme and 1 tbsp fresh rosemary: Fresh herbs make a difference but dried work in a pinch
• 1 tsp paprika: Adds a subtle smoky depth
• ½ tsp crushed red pepper flakes: Optional but gives a gentle warmth
• 1 cup low sodium beef broth: Creates the braising liquid without overpowering
• 2 tbsp fresh parsley chopped: Brightens everything up right before serving

Instructions

Season and sear the beef:

Pat the beef dry and coat it with salt and pepper. Heat a large skillet over medium high heat until smoking hot then sear the beef in batches getting a deep brown crust on all sides.

Layer your vegetables:

Scatter the potatoes onion and carrots around and under the beef in your slow cooker.

Make the garlic butter:

Whisk together the melted butter garlic thyme rosemary paprika and red pepper flakes until fragrant.

Pour and cook:

Pour the garlic butter mixture over everything then add the beef broth. Cover and cook on low for 7 to 8 hours until the beef falls apart.

Finish and serve:

Stir gently and adjust the seasoning. Sprinkle with fresh parsley and serve immediately.

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This recipe got me through my first winter in a new city when I barely knew anyone. Now whenever I smell garlic butter slow cooking I think of how food can turn a lonely apartment into a home.

Making It Ahead

This beef actually tastes better the next day when the flavors have had time to know each other. I make it on Sunday and portion it into containers for lunches all week.

Serving Ideas

Crusty bread is not optional here. You need something to drag through that sauce. Sometimes I serve it over mashed potatoes for a fork and knife situation.

Freezing and Storing

This freezes beautifully for up to three months. Just thaw overnight in the fridge and reheat gently on the stove with a splash of broth.

• Let the beef cool completely before freezing
• Store sauce and beef together for best results
• Reheat slowly to keep the meat tender

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There is something deeply satisfying about a meal that takes care of itself while you go about your day. This beef is proof that the best things really do come to those who wait.

Recipe Q&A

→ Can I use a different cut of beef?

Yes, you can use other beef cuts like bottom round or rump roast. These will also become tender when slow-cooked, though chuck roast is particularly well-suited for this method due to its marbling and connective tissue that breaks down beautifully over long cooking times.

→ How can I make this gluten-free?

This dish is naturally gluten-free as written. Just ensure your beef broth is certified gluten-free, as some brands may contain hidden gluten. The butter, garlic, herbs, and vegetables are all naturally gluten-free ingredients.

→ What potatoes work best?

Baby potatoes work well because they hold their shape during the long cooking process. You can substitute with Yukon Gold or red potatoes cut into similar-sized chunks. Avoid waxy potatoes like new potatoes as they may become too soft.

→ Can I add vegetables?

Yes, you can add other vegetables like celery, mushrooms, or bell peppers. Add harder vegetables like carrots and celery at the beginning, and more delicate ones like mushrooms during the last hour of cooking.

→ How do I prevent the sauce from being too greasy?

The butter will render some fat during cooking, creating a rich sauce. If you prefer less grease, you can skim the fat from the surface before serving, or use a combination of butter and olive oil instead of all butter.