Ingredients
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2 lbs beef stew meat or chuck roast, cut into bite-sized chunks
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1.5 lbs baby potatoes, halved or quartered
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5 tbsp unsalted butter, melted
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4 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp onion powder
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Salt and black pepper, to taste
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½ cup beef broth
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Fresh parsley, chopped (for garnish)
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Optional: grated Parmesan or lemon wedges for serving
Instructions
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Make Garlic Butter Mixture
In a small bowl, combine melted butter, garlic, thyme, rosemary, onion powder, salt, and pepper. Stir until well blended. -
Add to Slow Cooker
Place beef and potatoes in the slow cooker. Pour the garlic butter over the top and toss gently to coat. Add beef broth. -
Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is fork-tender and the potatoes are soft.
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Serve
Gently stir everything. Spoon into bowls and garnish with chopped parsley. Optional: add Parmesan or a squeeze of lemon for brightness.
Notes
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Best cuts: Use chuck roast or stew meat with some marbling for the juiciest beef.
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Veggie boost: Add carrots or mushrooms in the last 2–3 hours of cooking.
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Low-carb option: Swap potatoes for cauliflower florets.
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Want it crispier? Finish under the broiler for 2–3 minutes for golden edges.
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Make it ahead: This meal stores and reheats beautifully—great for leftovers or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American Comfort Food
Keywords: Slow Cooker Butter Beef And Potatoes