Description
A cozy, hands-off dinner featuring tender chuck roast and buttery baby potatoes in a savory garlic broth.
Ingredients
Scale
- 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