Slow Cooker Garlic Butter Beef & Potatoes is a cozy, hands-off dinner that fills your kitchen with warm garlic and beef aromas. This simple recipe brings tender, shreddable chuck roast together with soft, buttery baby potatoes in a savory broth. It’s great for busy weeknights or lazy weekends. If you enjoy crowd-pleasing beef dishes, you might also like this savory beef bacon jalapeno popper cheese balls for an appetizer or party snack.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 6 servings):
- Calories per serving: 580 kcal
- Protein: 39 g
- Carbohydrates: 16 g
- Fat: 47 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 420 mg
Why Make This Slow Cooker Garlic Butter Beef & Potatoes
This recipe is low-effort and high-reward. The slow cooker turns a modest chuck roast into melt-apart beef. The butter and garlic create a rich, savory sauce that soaks into the potatoes. The dish smells like comfort—garlic, caramelized onion, and beef broth mingle as it cooks. It’s perfect when you want a warm, filling meal without active cooking time.
How to Make Slow Cooker Garlic Butter Beef & Potatoes
This method keeps things simple: layer ingredients, add broth, top with butter, and let the slow cooker do the rest. The long, slow cook breaks down connective tissue in the beef and lets potatoes absorb deep flavor. Use the low setting for the best texture, or the high setting when you need it sooner.
Ingredients:
- 2 pounds beef chuck roast
- 4 cups baby potatoes
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 cups beef broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
Step 1: Preparation
Place the beef chuck roast in the slow cooker and season both sides well with salt and pepper. Pat the meat dry first so the seasonings stick. Mince the garlic and chop the onion. Rinse the baby potatoes and set them aside.
Step 2: Mixing
Add the chopped onion, minced garlic, and baby potatoes around and on top of the beef in the slow cooker. Pour the 2 cups of beef broth over everything so the liquid reaches the bottom and flavors the meat and potatoes. Cut the 1/2 cup unsalted butter into pieces and place them on top of the ingredients so the butter melts into the broth as it cooks.
Step 3: Cooking
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is very tender and the potatoes are soft when pierced with a fork. The kitchen will fill with a rich garlic and beef scent. Check once toward the end to ensure the liquid hasn’t cooked away; add a splash more broth or water if needed.
Step 4: Finishing
Shred the beef with two forks right in the slow cooker, mixing it with the potatoes and the broth so everything soaks up the juices. Taste and adjust salt and pepper. Serve warm, garnished with chopped fresh parsley if desired.
How to Serve Slow Cooker Garlic Butter Beef & Potatoes
Serve straight from the slow cooker for casual family meals. Spoon the shredded beef and potatoes onto plates with a ladle of the buttery broth. Add a simple green salad or steamed green beans for color and freshness. For a heartier plate, serve over mashed cauliflower or buttered egg noodles.
How to Store Slow Cooker Garlic Butter Beef & Potatoes
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezer: Place in freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute bursts until hot. Add a splash of broth if it feels dry.
Expert Tips for Perfect Slow Cooker Garlic Butter Beef & Potatoes
- Sear the roast first (optional): Browning the beef in a hot pan for 2–3 minutes per side will deepen flavor, but it’s not required.
- Use uniform potato sizes: If some baby potatoes are large, halve them so everything cooks evenly.
- Low and slow = tender: The low setting gives the best texture. Use high only when short on time.
- Adjust butter for richness: Use less butter for a lighter dish or add a tablespoon of Dijon mustard for a tangy lift.
- Taste before serving: Slow cookers can mute salt. Add a pinch more salt at the end if needed.
- Safety: Ensure the roast reaches a safe temperature while cooking; long slow cooks typically get well past safety thresholds for beef.
Delicious Variations
- Mushroom & Herb: Add 8 ounces sliced mushrooms and 1 teaspoon dried thyme for an earthy twist.
- Red Wine Boost: Replace 1 cup of beef broth with 1 cup red wine for deeper flavor.
- Italian Style: Stir in 1 teaspoon Italian seasoning and finish with grated Parmesan.
- Spicy Garlic Butter: Add 1/2 teaspoon crushed red pepper flakes with the garlic for heat.
- Veggie Boost: Toss in carrots and celery at the start for a fuller pot-roast style meal.
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes. Brisket, short ribs, or round roast work well. Choose cuts with some fat and connective tissue for the best tenderness after long cooking.
Q: Can I skip the butter or use a substitute?
A: You can use olive oil or a dairy-free spread instead of butter. Butter gives a rich mouthfeel; substitute if you need a lighter or dairy-free option.
Q: Do I need to add salt if my beef broth is salty?
A: Taste the broth you plan to use. Many store-bought beef broths are high in sodium. Reduce added salt and adjust at the end.
Q: How do I prevent the potatoes from falling apart?
A: Use baby potatoes or small red potatoes and avoid overcooking on high. Check for doneness earlier if using the high setting. You can also add potatoes halfway through the cooking time to keep them firmer.
Q: Can I make this in an Instant Pot or Dutch oven instead?
A: Yes. For Instant Pot, brown the roast using Sauté, then pressure cook on high for 60–75 minutes with natural release; add potatoes and pressure cook 6–8 minutes. For a Dutch oven, braise in the oven at 325°F (165°C) for 3–4 hours covered.
Q: How can I thicken the sauce?
A: Remove some juices and whisk in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water), then stir back into the slow cooker and cook on high for 10–15 minutes.
Conclusion
This Slow Cooker Garlic Butter Beef & Potatoes recipe is an easy, comforting meal that delivers tender beef, buttery potatoes, and big garlic flavor with almost no hands-on time. It’s ideal for busy days, family dinners, or when you want a warm, satisfying plate ready when you are. For another slow-cooker garlic-beef idea, try this similar take on garlic butter beef bites from Slow Cooker Garlic Butter Beef Bites – KJ and Company.
Print
Slow Cooker Garlic Butter Beef & Potatoes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A cozy, hands-off dinner featuring tender chuck roast and buttery baby potatoes in a savory garlic broth.
Ingredients
- 2 pounds beef chuck roast
- 4 cups baby potatoes
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 cups beef broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the beef chuck roast in the slow cooker and season both sides with salt and pepper. Pat the meat dry first so the seasonings stick. Mince the garlic and chop the onion. Rinse the baby potatoes and set them aside.
- Add the chopped onion, minced garlic, and baby potatoes around and on top of the beef in the slow cooker. Pour the beef broth over everything. Cut the unsalted butter into pieces and place them on top.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is very tender and the potatoes are soft. Check the liquid level toward the end and add more broth if needed.
- Shred the beef with two forks, mixing it with the potatoes and broth. Taste and adjust salt and pepper. Serve warm, garnished with parsley if desired.
Notes
Sear the roast first for added flavor. Use uniform potato sizes for even cooking. Adjust butter for desired richness.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 420mg
- Fat: 47g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 135mg
