Slow Cooker Garlic Butter Beef and Potatoes

Slow Cooker Garlic Butter Beef and Potatoes

This comforting slow cooker garlic butter beef and potatoes is the ultimate one-pot meal that practically cooks itself. With tender chunks of beef, golden potatoes, and a rich, savory broth infused with garlic and herbs, this dish delivers restaurant-quality comfort food with minimal effort.

Ingredients

• 3 pounds beef chuck roast, cut into chunks
• 2 pounds potatoes, peeled and cubed
• 8 cloves garlic, minced
• 6 tablespoons butter
• 2 cups beef broth
• 1 cup carrots, sliced
• 1 medium onion, diced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

1. Heat butter in a large skillet over medium-high heat and brown the beef chunks on all sides, about 8 minutes total, then transfer to slow cooker.
2. Add minced garlic to the skillet and cook for 1 minute until fragrant, then add to slow cooker.
3. Add potatoes, carrots, onion, beef broth, tomato paste, salt, pepper, thyme, and bay leaves to the slow cooker and stir well.
4. Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is very tender.
5. In the last 30 minutes of cooking, stir in the cornstarch mixture to thicken the broth.
6. Remove bay leaves and serve hot.

Practical Tips

Sear the beef properly: Taking time to brown the beef chunks in butter before adding them to the slow cooker develops a flavorful crust that enriches the entire dish. This extra step makes a noticeable difference in depth of flavor.

Cut vegetables uniformly: Cutting your potatoes and carrots into similar-sized pieces ensures they cook evenly. This prevents some pieces from becoming mushy while others remain undercooked.

Add thickener near the end: Stirring in the cornstarch slurry during the last 30 minutes of cooking prevents the sauce from becoming too thick too early and keeps the vegetables from breaking down further.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes beautifully for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to restore the sauce consistency.

Common Questions

Can I use a different cut of beef? Chuck roast is ideal because it becomes tender and flavorful with long, slow cooking. Avoid lean cuts like sirloin, which can become tough. Brisket is an excellent alternative.

Can I prepare this on high heat instead of low? Yes, you can cook on high for 4 to 5 hours instead of 8 hours on low. The low setting produces more tender results, but high heat works if you’re short on time.

What if my broth isn’t thick enough? If you forget the cornstarch mixture, you can thicken the broth by mixing cornstarch with cold water and stirring it in while the slow cooker is on high for the last 15 minutes of cooking.