Description
A comforting dish with tender beef and buttery Yukon Gold potatoes, slow-cooked to perfection with garlic and herbs.
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
- 1/2 tsp crushed red pepper flakes (optional)
- 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
- Pat the beef chunks dry with paper towels and season with salt and black pepper.
- Heat olive oil in a skillet and sear the beef chunks for 2-3 minutes per side until browned.
- Place halved baby potatoes at the bottom of the slow cooker.
- Layer the seared beef on top of the potatoes, adding sliced onions and chopped carrots if using.
- In a bowl, melt the butter and stir in minced garlic, dried herbs, crushed red pepper flakes, and chopped parsley.
- Pour the beef broth over the beef and potatoes, then drizzle the garlic butter sauce on top and gently toss to distribute the flavors.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
- Taste the sauce and adjust seasoning as needed, allowing to thicken if necessary.
- Transfer to a serving platter, garnish with fresh parsley, and serve.
Notes
Consider searing the meat for extra flavor. You can also make this in a pressure cooker for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg