Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil (optional, for searing)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat beef chunks dry and season generously with salt and black pepper.
- Optional: Heat olive oil in a skillet over medium-high heat and sear beef for 2–3 minutes per side until browned.
- Place halved potatoes in the slow cooker, then add beef on top. Add onion and carrots if using.
- In a bowl, mix melted butter, garlic, Italian herbs, red pepper flakes, and parsley.
- Pour beef broth over everything, then drizzle garlic butter mixture and gently toss.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is tender.
- Taste and adjust seasoning. Thicken sauce if needed by resting uncovered or mashing potatoes.
- Serve warm with extra sauce and fresh parsley.
Notes
- Searing adds extra flavor but is optional.
- Add potatoes halfway through cooking for firmer texture.
- Prep ingredients the night before for convenience.
- Use dairy-free butter and gluten-free broth if needed.
- Leftovers store well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (LOW) or 4-5 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American