Slow Cooker Garlic Butter Beef with Potatoes
A hands-off, comforting dinner that’s rich with garlic butter flavor and tender fork-ready beef — perfect for busy weeknights or a relaxed weekend meal.
introduction
Slow Cooker Garlic Butter Beef with Potatoes is a simple, satisfying one-pot meal that combines melt-in-your-mouth beef, golden baby potatoes, and a garlicky butter sauce that soaks into everything. This recipe keeps things easy without sacrificing flavor — set it in the morning and come back to a cozy dinner. If you want a slightly different presentation using bite-sized pieces, check out this garlic butter beef bites with tender potatoes for inspiration.
why make this recipe
Hands-off cooking: the slow cooker does the work while you go about your day.
Big, comforting flavors from simple ingredients — garlic, butter, and herbs.
Crowd-pleasing and family-friendly; great for weeknights or potlucks.
Flexible: add or omit vegetables to suit what you have on hand.
how to make Slow Cooker Garlic Butter Beef with Potatoes
This recipe centers on layering potatoes at the bottom of the slow cooker, topping with seasoned beef chunks, then bathing everything in a garlicky melted butter-herb sauce plus a splash of beef broth. Searing the beef first is optional but adds depth. Cook low and slow until the beef is fork-tender and the potatoes are soft but still hold their shape.
Ingredients :
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 (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)
Directions :
Pat beef chunks dry with paper towels and season generously with salt and black pepper.
Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned. Work in batches if needed.
Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft but not mushy.
Taste the sauce and adjust salt and pepper as needed. If the sauce is too thin, let it sit uncovered for 15 minutes or mash a couple of potatoes into the broth for thickness.
Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
Slow Cooker Garlic Butter Beef with Potatoes
how to serve Slow Cooker Garlic Butter Beef with Potatoes
Spoon the garlic butter sauce over the beef and potatoes and garnish with extra chopped parsley.
Serve with crusty bread to soak up the juices or alongside a simple green salad or steamed green beans for brightness.
For a heartier plate, add a dollop of sour cream or a sprinkle of grated Parmesan.
how to store Slow Cooker Garlic Butter Beef with Potatoes
Refrigerator: Cool completely, transfer to airtight containers, and refrigerate for up to 3–4 days.
Freezer: Place in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat or in the oven at 325°F (160°C) until warmed through; add a splash of beef broth if sauce has thickened.
tips to make Slow Cooker Garlic Butter Beef with Potatoes
Sear the beef if you have time — it adds a richer, caramelized flavor.
Use Yukon Gold or baby potatoes that hold their shape; avoid starchy potatoes that can break down too much.
Don’t overcook the potatoes: check toward the end of cooking time and remove early if they’re done before the beef.
Adjust the garlic and butter to taste; increase garlic for more punch, or add a squeeze of lemon at the end for brightness.
If the sauce needs thickening, remove a cup of liquid, whisk in 1 tsp cornstarch, then stir back into the slow cooker and cook on HIGH for 15–20 minutes.
variation (if any)
Swap baby potatoes for small red potatoes or fingerlings.
Add mushrooms or parsnips for extra earthiness.
Replace some of the beef broth with red wine for deeper flavor.
Use fresh herbs (rosemary, thyme) instead of dried Italian herbs if available.
Slow Cooker Garlic Butter Beef with Potatoes
FAQ
Q: Can I use a different cut of beef?
A: Yes — brisket or short ribs work well in a slow cooker too, though cooking times may vary slightly.
Q: Can I skip the butter for a lighter version?
A: You can reduce the butter or substitute a little olive oil, but the butter helps create the rich sauce that defines this dish.
Q: My sauce is too thin — how can I thicken it?
A: Let the slow cooker sit uncovered for 15 minutes to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook on HIGH for 10–15 minutes.
Conclusion
If you want another take on slow-cooker garlic butter beef that’s focused on bite-sized pieces, try this recipe for KJ and Company’s slow cooker garlic butter beef bites for extra ideas and variations.
Slow Cooker Garlic Butter Beef with Potatoes
A comforting one-pot meal featuring melt-in-your-mouth beef, golden baby potatoes, and a garlicky butter sauce, perfect for busy weeknights or relaxed weekends.
Print Recipe Pin Recipe
Prep Time
20minutes mins
Cook Time
8hours hrs
Total Time
8hours hrs 20minutes mins
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients
Method
Notes
Ingredients
Main Ingredients
2.5 lbs beef chuck roast, cut into large chunks
2 tbsp olive oil (for searing, optional) Optional step to enhance flavor.
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 Use potatoes that hold their shape.
1/2 cup low-sodium beef broth
1 medium onion, sliced (optional)
1 cup carrots, chopped (optional)
Method
Preparation
Pat beef chunks dry with paper towels and season generously with salt and black pepper.
Optional: Heat olive oil in a large skillet over medium-high heat. Sear beef chunks for 2-3 minutes per side until browned.
Place halved baby potatoes in the bottom of the slow cooker. Add seared beef chunks on top. Scatter onion and carrots in if using.
In a small bowl, melt butter. Stir in minced garlic, Italian herbs, red pepper flakes (if using), and chopped parsley.
Pour beef broth evenly over the beef and potatoes. Drizzle garlic butter sauce over everything and gently toss to distribute.
Cooking
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft but not mushy.
Taste the sauce and adjust salt and pepper as needed. If the sauce is too thin, let it sit uncovered for 15 minutes or mash a couple of potatoes into the broth for thickness.
Serving
Transfer beef and potatoes to a serving platter. Spoon extra sauce over, sprinkle with fresh parsley, and serve warm.
Notes
Spoon the garlic butter sauce over the beef and potatoes and garnish with extra chopped parsley. Serve with crusty bread or alongside a salad or steamed green beans.
