Description
A comforting slow cooker dish featuring tender beef and creamy potatoes, infused with garlic butter and aromatic herbs.
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 (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
- Pat the beef chunks dry with paper towels and season generously with salt and black pepper.
- If desired, sear the beef in olive oil until browned, about 2-3 minutes per side.
- In the slow cooker, place the halved potatoes, followed by the seared beef, onions, and carrots.
- In a small bowl, mix melted butter, garlic, Italian herbs, crushed red pepper flakes, and parsley.
- Pour beef broth over the ingredients, drizzle with the garlic butter sauce, and toss gently.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
- Adjust seasoning, thicken sauce if necessary, and serve warm with extra sauce and parsley.
Notes
You can substitute the beef with mushrooms for a vegan version, and try different potatoes based on preference.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg