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–+ servings

Slow Cooker Garlic Butter Beef with Potatoes

Easy Slow Cooker Beef Roast with Potatoes is a classic family favorite that requires just twenty minutes of prep. This fuss free meal ensures the beef is fork tender and packed with savory flavor from fresh garlic and thyme. Enjoy a cozy dinner where the rich cooking liquid doubles as a delicious gravy over the soft vegetables.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 SERVINGS

Ingredients
  

FOR THE BEEF + POTATOES

  • 3 pounds chuck roast cut into 1½–2 inch chunks
  • 2 pounds baby Yukon Gold or red potatoes halved if large
  • 1 medium yellow onion sliced or diced
  • 10 cloves garlic minced or thinly sliced
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon dried thyme or Italian seasoning

FOR THE GARLIC BUTTER BROTH

  • 6 tablespoons unsalted butter melted
  • 1 ½ cups beef broth low-sodium preferred
  • 1 tablespoon Worcestershire sauce

OPTIONAL THICKENER

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

FOR FINISHING (OPTIONAL)

  • ¼ cup chopped fresh parsley

Instructions
 

  • Pat the beef dry and season with salt, pepper, and smoked paprika (if using).
  • Optional: Sear the beef in a hot skillet with a little oil for 2–3 minutes per side, in batches, until browned. Transfer to the slow cooker.
  • Add the onion and potatoes to the slow cooker. Sprinkle the garlic and thyme over the top.
  • Whisk together the melted butter, beef broth, and Worcestershire sauce. Pour over the beef and potatoes.
  • Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours), until the beef is fork-tender and potatoes are cooked through.
  • Taste and adjust salt and pepper. Stir in parsley (optional).
  • Optional thick sauce: Remove beef and potatoes to a serving dish. Transfer cooking liquid to a saucepan. Whisk cornstarch with cold water, then whisk into the hot liquid. Simmer 3–5 minutes until thickened. Pour over the beef and potatoes.

Notes

Chuck roast gives the most tender, juicy results. Leaner cuts can work, but may be less rich.
Keep potatoes chunky so they hold their shape.
If the beef feels tough, it usually needs more time. Give it another 30–60 minutes and check again.
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