Description
Garlic Butter Beef and Potatoes
Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil (optional, for searing)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
- 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
- Season the beef chunks generously with salt and black pepper.
- If desired, heat olive oil in a skillet and sear the beef on multiple sides until deep golden-brown, then transfer to the slow cooker.
- Combine melted butter, minced garlic, dried Italian herbs, and optional crushed red pepper flakes, then stir in the beef broth to make a pourable sauce.
- Add halved potatoes to the slow cooker along with optional onion and carrots. Nestle the beef on top and pour the garlic-butter sauce over everything.
- Cover and cook until the beef is spoon-tender and the potatoes are creamy when pierced.
- Stir in fresh parsley, then taste and adjust salt and pepper. Garnish with more parsley and serve hot.
Notes
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 689
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 130 mg
Keywords: Garlic Butter Beef Potatoes