Description
A comforting slow-cooked dish featuring tender beef and creamy Yukon Gold potatoes, bathed in a rich garlic butter sauce.
Ingredients
Scale
- 2.5 lbs beef chuck roast
- 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
- 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
- Prepare the beef: Pat the beef chunks dry with paper towels and season with salt and black pepper.
- Sear the beef (optional): Heat olive oil in a skillet and sear beef chunks for 2-3 minutes on each side.
- Layer the potatoes: Place halved potatoes at the bottom of the slow cooker.
- Add the beef: Gently place the seared beef on top of the potatoes, adding onions and carrots if using.
- Make the garlic butter sauce: Melt butter and mix with minced garlic, herbs, red pepper flakes, and parsley.
- Combine it all: Pour beef broth over beef and potatoes, drizzle garlic butter sauce, and toss gently.
- Cook: Cover and set slow cooker to LOW for 7-8 hours or HIGH for 4-5 hours.
- Final touches: Adjust seasonings if needed and thicken the sauce as desired.
- Plate it up: Serve the beef and potatoes with extra sauce and fresh parsley.
Notes
Prep ingredients the night before for convenience. Consider customizing with additional vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 100mg