Description
How to make tender slow cooker garlic butter beef with potatoes that melts in your mouth and fills your home with incredible aromas all day long.
Ingredients
Scale
Main Ingredients
- 3 lbs beef chuck roast, cut into 2-inch chunks
- 2 lbs baby potatoes, halved
- 1 large yellow onion, sliced
- 8 oz baby carrots, whole
- 1 lb green beans, trimmed
Garlic Butter Base
- 6 cloves garlic, minced
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
Seasonings
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Liquid & Finishing
- 1 cup beef broth
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Vegetables: Halve the baby potatoes, slice the onion, and trim green beans. Set green beans aside—they’ll go in later. Everything should be roughly the same size for even cooking.
- Season Beef: Pat beef chunks dry and season generously with salt, pepper, thyme, rosemary, and paprika. Don’t skip the drying step—it helps the seasonings stick better.
- Make Garlic Base: Whisk together melted butter, olive oil, minced garlic, Worcestershire sauce, and red pepper flakes. This aromatic mixture will coat everything beautifully as it cooks.
- Layer Ingredients: Add potatoes, onions, and carrots to slow cooker. Top with seasoned beef chunks, then pour garlic butter mixture over everything. Add beef broth around the edges.
- Slow Cook: Cover and cook on low for 7 hours or high for 4 hours. Don’t lift the lid during cooking—you’ll lose heat and steam that keeps everything tender.
- Add Beans: In the last hour, nestle green beans into the mixture. They’ll steam perfectly and stay bright green while absorbing all those incredible flavors.
- Finish and Serve: Check that beef shreds easily with a fork and potatoes are tender. Sprinkle with fresh parsley and serve immediately while everything is steaming hot and aromatic.
Notes
- Don’t lift the slow cooker lid during cooking; you’ll lose heat and extend cooking time significantly.
- Store leftovers in airtight containers in the refrigerator for up to 4 days for best quality.
- Green beans can be substituted with broccoli or asparagus added in the final 30 minutes.
- For richer flavor, sear the beef chunks in a hot skillet before adding to slow cooker.
- Double the garlic butter mixture if you want extra sauce for serving over rice or bread.
- This recipe freezes well for up to 3 months, though potato texture may change slightly.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 42g