Description
A comforting and flavorful slow-cooked dish featuring tender beef chuck roast and creamy baby Yukon Gold potatoes in a garlic butter sauce.
Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil (for searing, optional)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat the beef chunks dry with paper towels and season with salt and black pepper.
- Optional: Heat olive oil in a skillet and sear beef chunks for 2-3 minutes per side until browned. Set aside.
- Place halved baby potatoes in the bottom of the slow cooker. Add seared beef and optional onion and carrots.
- In a bowl, melt butter and mix with minced garlic, Italian herbs, crushed red pepper flakes, and parsley.
- Pour beef broth over the beef and potatoes, then drizzle garlic butter sauce on top. Gently toss.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Taste the sauce and adjust seasoning if necessary. Let it sit uncovered for about 15 minutes if the sauce is thin.
- Transfer to a serving platter, spoon extra sauce over top, and garnish with parsley. Serve immediately.
Notes
For extra flavor, searing the beef is recommended. Store leftovers in an airtight container for 3-4 days or freeze for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, beef, potatoes, garlic, comfort food, family meal