Description
A hearty and comforting dish of tender beef chunks cooked slowly with creamy Yukon Gold potatoes in a rich garlic butter sauce.
Ingredients
Scale
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt and black pepper, to taste
- 2 tbsp olive oil (for searing, optional)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
- 1/2 tsp crushed red pepper flakes (optional for a bit of heat)
- 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
- Dry and season the beef: Pat the beef chunks dry with paper towels. Generously season with salt and black pepper.
- Optional searing: In a large skillet, heat olive oil over medium-high heat. Sear the beef chunks for 2-3 minutes per side until browned.
- Layer the ingredients: Place the halved baby potatoes at the bottom of the slow cooker, followed by the seared beef chunks and any optional vegetables.
- Prepare the garlic butter sauce: In a bowl, combine melted butter, minced garlic, Italian herbs, red pepper flakes, and chopped parsley.
- Combine and cook: Pour beef broth over the ingredients and drizzle the garlic butter sauce. Toss gently, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Final touch: Ensure the beef is fork-tender and potatoes are soft. Adjust seasoning if necessary.
- Serve: Transfer to a serving platter, spoon extra sauce over, garnish with parsley, and serve warm.
Notes
Make the garlic butter sauce ahead of time for easier preparation. Customize vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 115mg