Description
A hands-off comfort food recipe of tender chuck roast braised in a garlic butter sauce with baby Yukon Gold potatoes.
Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks (about 2-inch pieces)
- 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 (or combine thyme, oregano, basil)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley, chopped (plus extra 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 the beef chunks dry with paper towels. Season generously with salt and black pepper.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Sear beef chunks 2–3 minutes per side until a deep golden crust forms. Transfer to a plate.
- Layer halved potatoes in the bottom of the slow cooker. Scatter sliced onion and chopped carrots over the potatoes, if using.
- Place the seared (or unseared) beef chunks on top of the vegetables.
- In a bowl, whisk together melted butter, minced garlic, dried Italian herbs, crushed red pepper flakes, and chopped parsley.
- Pour the beef broth over the meat and vegetables. Drizzle the garlic-butter mixture evenly on top.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender and potatoes are soft.
- Taste and adjust seasoning with salt and pepper. Garnish with extra chopped parsley before serving.
Notes
Yukon Golds hold their shape and absorb flavor; red potatoes can be substituted. Use low-sodium broth to control salt. For dairy-free, use olive oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American