Tender chunks of beef, buttery garlic sauce, and soft potatoes all cooked together in the slow cooker makes this an easy, hearty dinner that feels like comfort food at its best.
WHY THIS GARLIC BUTTER BEEF IS A DINNER YOU’LL MAKE ON REPEAT
Some slow cooker meals taste good, but the texture’s a little “meh.” This one doesn’t have that problem.
The beef turns fork-tender and juicy, the potatoes soak up the garlicky butter sauce, and the whole thing smells like you’ve been cooking all day (even though the slow cooker did the work).
It’s the kind of recipe you can throw together on a busy morning and come back to at dinnertime when everyone’s hungry and you want something solid on the table. No side dishes required. You already have protein and potatoes in one pot.
And the sauce. Let’s talk about the sauce.
It’s rich without being heavy. It clings to the beef, coats the potatoes, and tastes amazing spooned over whatever’s in your bowl. If you like a little extra gravy-style sauce, there’s an optional thickening step at the end that takes two minutes.
WHAT THIS RECIPE TASTES LIKE
Buttery, savory, and garlicky in the best way.
The beef gets that slow-cooked depth that only happens after hours on low heat. The potatoes get soft and creamy, but still hold their shape if you cut them big enough and use the right variety.
You’ll also get little pops of flavor from onion (if you add it) and herbs that keep things from tasting flat.
If you’ve ever wanted a slow cooker meal that feels a little special without being fussy, this is it.
SLOW COOKER GARLIC BUTTER BEEF INGREDIENTS
Every ingredient is doing a job here. The beef brings richness, potatoes make it a full meal, and the garlic butter mixture builds the flavor that makes everyone go back for seconds.
For this slow cooker garlic butter beef with potatoes recipe, you’ll need:
Produce
baby potatoes
yellow onion (optional)
garlic
fresh parsley (optional, for garnish)
Protein
boneless beef chuck roast (or stew meat)
Pantry / Sauces
beef broth
Worcestershire sauce
soy sauce (optional)
Seasonings
salt
black pepper
paprika
dried thyme
dried parsley
Dairy / Fat
unsalted butter
olive oil (for searing, optional)
THE BEST BEEF FOR SLOW COOKER GARLIC BUTTER BEEF
Chuck roast is the top pick.
It has enough marbling to stay juicy, and it’s built for slow cooking. After hours in the crockpot, it breaks down into tender chunks that you can cut with a fork.
If you already have stew meat, you can use it. Just know stew meat can be a mix of cuts, so the texture might be a little less consistent. Still good. Just a bit more unpredictable.
Aim for pieces that are about 1½ inches. Too small and they can dry out. Too large and they take longer to get tender.
WHAT KIND OF POTATOES WORK BEST?
Baby gold potatoes are a safe bet.
They get creamy inside without turning to mush, and their thin skins don’t need peeling. Baby red potatoes also work well and hold their shape nicely.
Russets are not ideal in the slow cooker for this recipe. They soften fast, break apart, and can make the sauce starchy in a way that feels more like soup than a chunky beef-and-potato dinner.
If your potatoes are larger, cut them into big chunks. Small potato pieces cook faster than the beef, and that’s where mushy potatoes can happen.
DO I HAVE TO SEAR THE BEEF FIRST?
Nope. You can skip it.
But if you have ten minutes and a skillet, searing is worth it. It adds deeper flavor and helps the beef holdun develop those browned edges that taste so good in a buttery sauce.
PRO TIP: If you do sear, don’t crowd the pan. Work in batches so the meat browns instead of steaming.
HOW TO MAKE SLOW COOKER GARLIC BUTTER BEEF WITH POTATOES
This recipe is simple, but the order matters a bit. You want the beef nestled in, the potatoes sized right, and the garlic butter mixture poured over everything so it seasons the whole pot.
Here’s how you make it:
STEP ONE: Prep the beef
Pat the beef dry with paper towels. Cut into 1½-inch chunks if it isn’t already cut. Season with salt, pepper, and paprika.
OUR RECIPE DEVELOPER SAYS
If your beef is frozen, thaw it fully before adding it to the slow cooker so it cooks evenly and reaches a safe temperature.
STEP TWO: Sear the beef (optional but recommended)
Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 2 to 3 minutes per side, just until browned. Transfer the beef to the slow cooker.
PRO TIP: Don’t cook the beef all the way through here. You’re only browning the outside. It finishes cooking in the crockpot.
STEP THREE: Prep the potatoes and onion
Wash the baby potatoes. If they’re very small, leave them whole. If they’re medium, cut them in half. If using onion, slice it into thick wedges.
Add the potatoes and onion to the slow cooker, spreading them around the beef.
STEP FOUR: Make the garlic butter mixture
In a small saucepan (or microwave-safe bowl), melt the butter. Stir in minced garlic, beef broth, Worcestershire sauce, and (if using) soy sauce.
Add dried thyme and dried parsley.
STEP FIVE: Pour and season
Pour the garlic butter mixture over the beef and potatoes. Use a spoon to gently nudge the potatoes so some liquid runs underneath.
Taste isn’t the goal yet, but this is the moment to think about salt. If your broth is salty, go lighter now and adjust at the end.
STEP SIX: Cook low and slow
Cover and cook on LOW for 7 to 8 hours, until the beef is tender and the potatoes are soft.
PRO TIP: Low heat is the sweet spot for tender beef in the slow cooker. High heat is faster, but the texture usually won’t be as soft and pull-apart tender.
STEP SEVEN: Finish the sauce (optional thickening step)
If you want a thicker, gravy-style sauce:
Mix cornstarch and water in a small bowl until smooth. Stir it into the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, stirring once or twice.
If you’d rather keep it brothy, skip this step. It’s still delicious.
STEP EIGHT: Taste and adjust
Taste the sauce and add more salt and pepper if needed. If you want more garlic punch, stir in a little fresh minced garlic and let it sit for 5 minutes with the lid on.
STEP NINE: Serve
Spoon beef and potatoes into bowls, then drizzle extra sauce over the top. Sprinkle with chopped parsley if you want a fresh finish.
EASY ADD-INS IF YOU WANT MORE VEGGIES
You can keep this simple, or you can load it up.
Here are a few easy additions that work well with the garlic butter flavor:
Carrots: Add thick carrot chunks at the start so they cook with the potatoes.
Mushrooms: Add in the last 60 to 90 minutes so they don’t shrink too much.
Green beans: Add in the last 30 minutes so they stay bright and crisp-tender.
Peas: Stir in during the last 5 to 10 minutes, just long enough to warm through.
GARLIC BUTTER BEEF SUBSTITUTIONS AND ADDITIONS
BEEF: Chuck roast is best, but stew meat works. You can also use a bottom round roast if that’s what you have, though it may be a bit leaner and less tender.
POTATOES: Baby gold or baby red potatoes are ideal. Yukon golds cut into big chunks work too.
GARLIC: Fresh garlic gives the best flavor. If you’re in a pinch, you can use 1½ to 2 teaspoons of garlic powder, but the flavor won’t be quite as bold.
BUTTER: Unsalted butter lets you control the salt. If you use salted butter, reduce added salt until the end and adjust after tasting.
HERBS: Thyme and parsley are classic here. Rosemary is also great, but use it lightly (about ¼ teaspoon dried) so it doesn’t take over.
HEAT: If you want a little kick, add ¼ teaspoon crushed red pepper flakes or a pinch of cayenne.
HOW TO KEEP THE POTATOES FROM GETTING MUSHY
This is the most common slow cooker potato issue, and it’s easy to fix.
Use the right potatoes. Baby golds or reds hold their shape best.
Keep the pieces big. If you cut them small, they’ll be overcooked before the beef is ready.
Cook on low. It’s gentler and gives the potatoes less of that “broken down” texture.
If you know your slow cooker runs hot, you can also add the potatoes during the last 3 to 4 hours instead of at the beginning. That takes a little more effort, but it works.
HOW TO SERVE SLOW COOKER GARLIC BUTTER BEEF
This meal is already complete, but you can make it feel like a full spread with one simple side.
Here are a few favorites:
A crisp green salad with a tangy dressing
Steamed green beans or broccoli
Roasted carrots
Warm dinner rolls to soak up the sauce
Rice if you want to stretch the servings (the garlic butter sauce tastes amazing over rice)
If you’re serving a crowd, put the slow cooker right on the counter and let everyone build their own bowl. Beef, potatoes, extra sauce. Done.
HOW TO STORE SLOW COOKER GARLIC BUTTER BEEF WITH POTATOES
This is a great leftovers recipe. The flavors get even better after a night in the fridge.
MAKE AHEAD: You can prep the beef, cut the potatoes, and mix the sauce ingredients the night before. Store everything separately in airtight containers in the fridge. In the morning, dump it all into the slow cooker and cook as directed.
IN THE FRIDGE: Let leftovers cool to room temperature, then transfer to an airtight container. Store for up to three to four days.
IN THE FREEZER: You can freeze leftovers, but know that potatoes can change texture after freezing. They’ll be softer when reheated. If that doesn’t bother you, go for it.
Cool completely, portion into freezer-safe containers, and freeze for up to two to three months.
REHEATING:
Stovetop: Reheat in a covered skillet over medium-low heat with a splash of broth. Stir gently so the potatoes don’t break apart.
Microwave: Heat in 2-minute intervals, stirring between rounds, until hot.
NOTE: Reheat leftovers until they reach 165°F (74°C) before eating.
TROUBLESHOOTING: QUICK FIXES FOR COMMON ISSUES
Sauce is too thin
Stir in the cornstarch slurry and cook 10 to 15 minutes on high.
Sauce is too salty
Add a splash of unsalted broth and a little more butter. You can also serve it over extra potatoes or rice to balance things out.
Beef is still tough
It just needs more time. Put the lid back on and keep cooking on low for 45 to 60 minutes, then check again.
Potatoes are done but beef isn’t
Your potato pieces were likely too small. Next time, cut them bigger. For now, remove potatoes to a bowl, cover to keep warm, and let the beef continue cooking until tender.
FREQUENTLY ASKED QUESTIONS
Can I cook this on HIGH instead of LOW?
You can, but low heat gives the best texture for tender beef. If you must use high, plan for about 4 to 5 hours and check early so the potatoes don’t overcook.
Can I use minced garlic from a jar?
Yes. Fresh garlic tastes best, but jarred garlic works fine here. Use about 2 tablespoons for a similar garlic level.
Do I need to add liquid?
Yes. Butter alone won’t be enough to create the sauce you want. Beef broth keeps the meat moist and creates that spoonable garlic butter sauce.
Can I add carrots at the beginning?
Absolutely. Cut them into thick chunks so they don’t go soft too fast.
What if I want more sauce?
Easy. Add an extra ½ cup beef broth and 2 more tablespoons of butter. If you thicken at the end, you’ll still get a rich, gravy-like finish.
Slow Cooker Garlic Butter Beef with Potatoes
Ingredients
- 2½ to 3 pounds boneless chuck roast cut into 1½-inch chunks
- 2 pounds baby gold potatoes halved if medium (left whole if small)
- 1 yellow onion cut into wedges (optional)
- 6 tablespoons unsalted butter
- 4 to 6 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce optional
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- 1 to 1½ teaspoons salt start light; adjust at the end
- ½ teaspoon black pepper
- 2 tablespoons olive oil optional, for searing
Optional thickener:
- 2 tablespoons cornstarch
- 2 tablespoons water
For garnish (optional):
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the beef dry, cut into chunks if needed, and season with salt, pepper, and paprika.
- (Optional) Sear beef in olive oil over medium-high heat for 2 to 3 minutes per side. Transfer to slow cooker.
- Add potatoes and onion around the beef.
- Melt butter and stir in garlic, broth, Worcestershire, soy sauce (if using), thyme, and parsley.
- Pour garlic butter mixture over beef and potatoes.
- Cover and cook on LOW for 7 to 8 hours, until beef is fork-tender and potatoes are soft.
- (Optional) For thicker sauce, whisk cornstarch and water, stir into slow cooker, and cook on HIGH for 10 to 15 minutes.
- Taste and
Notes
Nutrition
