Pin it Tender beef chuck roast slow-cooked with baby potatoes, carrots, and onion in a rich garlic butter sauce. The beef becomes fork-tender after 7-8 hours on low, while the vegetables absorb the flavorful sauce. Seasoned simply with salt, pepper, and aromatic herbs like thyme and rosemary, this dish creates a comforting, restaurant-quality meal with minimal effort.
The aroma of garlic butter slow-cooking with beef has become synonymous with Tuesday evenings in our house. I started making this during a particularly chaotic month when getting dinner on the table felt like an Olympic sport. Something about tossing everything into the slow cooker and walking away felt like a small victory. Now it is the meal I turn to when I need comfort food that practically makes itself.
Last winter my sister came over after a terrible day at work and I had this bubbling away. She took one bite of those buttery potatoes and actually went quiet for a full minute. We ended up sitting at the counter eating straight from the slow cooker while she vented about her boss. That night turned into a weekly tradition we both look forward to.
Ingredients
- 2.5 lbs beef chuck roast: Chuck roast becomes meltingly tender after hours of slow cooking and has enough marbling to keep the meat juicy
- 1 tsp kosher salt and ½ tsp black pepper: Simple seasoning that lets the beef shine while providing a solid foundation for the garlic butter sauce
- 1.5 lbs baby potatoes: Baby potatoes hold their shape beautifully during long cooking and absorb all that garlicky butter like little sponges
- 1 large onion and 3 large carrots: These aromatics become sweet and savory as they cook adding depth to the sauce
- 6 tbsp unsalted butter: The base of our rich sauce that carries all the garlic and herbs throughout the dish
- 8 cloves garlic: This might seem like a lot but slow cooking mellows the garlic into sweet aromatic goodness
- 1 tbsp fresh thyme and 1 tbsp fresh rosemary: These woody herbs stand up to long cooking time better than delicate herbs like basil
- 1 tsp paprika and ½ tsp red pepper flakes: Just enough warmth to complement the richness without making it spicy
- 1 cup beef broth: Creates the liquid base for the sauce while adding another layer of beef flavor
- 2 tbsp fresh parsley: Fresh herb garnish that brightens up all that rich buttery goodness
Instructions
- Season and sear the beef:
- Sprinkle salt and pepper over the beef cubes then sear them in batches in a hot skillet until deeply browned on all sides. This step creates those caramelized bits that become the foundation of flavor in the final sauce.
- Layer the vegetables:
- Arrange the potatoes onions and carrots around the beef in the slow cooker creating a bed that will steam in the cooking liquid.
- Whisk the garlic butter:
- Combine melted butter with minced garlic thyme rosemary paprika and red pepper flakes until fragrant and well blended.
- Pour and cook:
- Drizzle the garlic butter mixture over everything add the beef broth cover and let it cook on low for 7 to 8 hours until the beef yields easily to a fork.
- Finish and serve:
- Stir gently taste for seasoning and scatter fresh parsley on top before ladling into bowls.
Pin it This recipe became a staple the week my partner was working late nights and I wanted something ready the moment they walked through the door. The first night I served it they actually asked if I had been secretly taking cooking classes. Sometimes the simplest meals make the biggest impact.
Make It Your Own
I have learned that adding a splash of heavy cream during the last 30 minutes transforms the sauce into something luxurious. A little Worcestershire sauce stirred in at the end adds an umami punch that takes it over the top. Sometimes I throw in whole cloves of garlic alongside the minced garlic for those who love roasted sweet garlic gems.
Serving Suggestions
Crusty bread is non-negotiable for soaking up that buttery sauce. A simple green salad with bright vinaigrette cuts through the richness perfectly. On cold nights I love serving it over mashed potatoes for double potato comfort.
Storage and Reheating
This actually tastes better the next day as the flavors continue to meld. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat gently with a splash of broth to loosen the sauce
- The potatoes may soften slightly but the flavor remains incredible
- Consider making a double batch because leftovers disappear fast
Pin it There is something deeply satisfying about a meal that rewards you so richly for so little effort. This recipe has saved countless weeknights and fed plenty of unexpected guests.
Recipe FAQs
- → Can I use a different cut of beef?
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Yes, you can use other chuck roast cuts or even stew meat. The key is to use a cut that becomes tender when slow-cooked. Avoid lean cuts as they may become dry.
- → How can I make this gluten-free?
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The dish is naturally gluten-free as written. Just ensure your beef broth is certified gluten-free, as some brands may contain hidden gluten.
- → What potatoes work best?
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Baby potatoes work well, but you can also use Yukon Gold or red potatoes. Cut them into similar-sized chunks so they cook evenly.
- → Can I add vegetables?
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Yes, mushrooms, celery, or bell peppers would work well. Add them with the other vegetables for the full cooking time.
- → How do I prevent the sauce from being too greasy?
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After cooking, you can skim excess fat from the sauce. For a lighter version, use half butter and half olive oil in the garlic mixture.
