There’s something almost unfair about a recipe this simple tasting this good.

You toss everything into the slow cooker in the morning, go about your day, and by dinner the house smells like you’ve been cooking for hours — because technically, you have. But you didn’t do much. That’s the beauty of this Slow Cooker Garlic Butter Beef with Potatoes.

It’s rich but not heavy. Rustic but comforting. The beef turns melt-in-your-mouth tender, the Yukon Gold potatoes soak up that garlic butter sauce, and the whole thing feels like the kind of meal that belongs on a Sunday table… even if it’s just Wednesday.

No complicated techniques. No last-minute stress. Just real, slow-cooked flavor.

Slow Cooker Garlic Butter Beef with Potatoes

Ingredients

• 2.5 lbs beef chuck roast, cut into large chunks
• Salt and black pepper, to taste
• 2 tablespoons olive oil (for searing, optional but recommended)
• 6 tablespoons unsalted butter, melted
• 5 cloves garlic, minced
• 1 teaspoon dried Italian herbs (thyme, oregano, basil blend works well)
• 1/2 teaspoon 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)

How to Make Slow Cooker Garlic Butter Beef with Potatoes

1. Season the Beef

Pat the beef chunks dry with paper towels — this helps them brown better if you choose to sear. Season generously with salt and black pepper.

2. (Optional but Worth It) Sear the Beef

Heat olive oil in a large skillet over medium-high heat.

Sear the beef chunks for 2–3 minutes per side until browned. Don’t overcrowd the pan — work in batches if needed.

Is searing mandatory? No.
Does it add deeper flavor? Absolutely.

But if you’re short on time, you can skip it. The slow cooker is forgiving.

3. Layer the Slow Cooker

Place the halved Yukon Gold potatoes in the bottom of the slow cooker.

Add the beef chunks on top. Scatter sliced onion and carrots over everything if using.

4. Make the Garlic Butter Sauce

In a small bowl, combine the melted butter, minced garlic, dried Italian herbs, crushed red pepper flakes (if using), and chopped parsley.

It will smell incredible already.

5. Add Liquid and Sauce

Pour the beef broth evenly over the beef and potatoes.

Drizzle the garlic butter mixture over everything. Gently toss just enough to distribute without breaking the potatoes.

6. Slow Cook to Perfection

Cover and cook:

• LOW: 7–8 hours
• HIGH: 4–5 hours

The beef should be fork-tender and the potatoes soft but still holding their shape.

7. Adjust and Finish

Taste the sauce and adjust salt and pepper if needed.

If the sauce feels too thin, remove the lid and let it cook uncovered for about 15 minutes. Or mash a few potatoes directly into the broth to naturally thicken it.

Transfer everything to a serving platter. Spoon extra garlic butter sauce over the top and finish with fresh parsley.

Serve warm.

And maybe don’t plan leftovers — because this tends to disappear quickly.