Slow Cooker Garlic Butter Beef with Potatoes
I still remember the first chilly October evening I made this dish: the house smelled like browned butter and garlic, the windows fogged while a pot of cinnamon-spiced cider simmered, and everyone gathered around the table as if the slow cooker had performed a little seasonal magic. Slow Cooker Garlic Butter Beef with Potatoes quickly became a reader favorite for that cozy, effortless warmth it brings to a busy autumn night.
Introduction
This Slow Cooker Garlic Butter Beef with Potatoes recipe is perfect for home bakers and cooks who love seasonal comfort food that’s simple to prepare but delivers big, homey flavor. The garlic-butter sauce infuses tender beef and baby potatoes while the slow cooker does the long, loving work. If you enjoy similar slow-cooked beef comfort dishes, you might like this take on garlic butter beef bites as well, which pairs beautifully with roasted vegetables: garlic butter beef bites with potatoes.
Why this recipe works
- Minimal prep, maximum flavor: sautéing the beef and onions first deepens the taste, then the slow cooker develops richness.
- Perfect fall dinner: hearty potatoes and savory beef warm the kitchen and the soul.
- Beginner-friendly: clear steps and forgiving timing make it easy to get right.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 1½ lbs baby potatoes, halved
- 6 tbsp unsalted butter
- 8 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for searing)
- Fresh parsley, chopped, for garnish
Step-by-step instructions
- Prep and sear
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides (about 2–3 minutes per side). Transfer seared beef to the slow cooker.
- Sauté aromatics
- In the same skillet, reduce heat to medium, add 2 tbsp butter, then sauté the onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds more until fragrant. Stir in Dijon and Worcestershire sauce.
- Build the sauce
- Add remaining butter to the skillet and let it melt into the pan juices, scraping up brown bits for extra flavor. Pour this mixture and any juices over the beef in the slow cooker. Add beef broth and dried thyme.
- Add potatoes and cook
- Nestle the halved baby potatoes around and atop the beef. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender and potatoes are soft.
- Finish and serve
- Taste and adjust seasonings. Garnish with chopped parsley and serve with a slice of crusty bread or a seasonal side. If you prefer a creamier finish, stir in a splash of heavy cream in the last 15 minutes.
Helpful links for similar dishes
- If you like a steakier version, check this slow-cooked garlic butter steak bites recipe: slow cooker garlic butter steak bites with potatoes.
- For more slow-cooker beef inspiration, explore this spare ribs slow-cooker recipe: beef spare ribs slow cooker recipe.
Tips for success
- Don’t skip searing: Browning the beef adds depth to the final sauce.
- Use baby potatoes: They cook evenly and soak up flavor better than large spuds.
- Low and slow is best: For fork-tender beef, allow the full low-heat time when possible.
- Skim fat if desired: After cooking, spoon off excess fat from the top for a lighter sauce.
- Make it ahead: This dish tastes even better the next day — flavors meld beautifully. If reheating, warm gently to preserve tenderness.
- For more creamy slow-cooker ideas that pair well with this dish, see these chicken recipes: best creamy slow cooker chicken recipes.
Possible variations
- Gluten-free: Use a gluten-free Worcestershire sauce and ensure any mustard or broth is certified gluten-free to enjoy this Slow Cooker Garlic Butter Beef with Potatoes safely.
- Streusel-topped twist (seasonal sweet-savory): For a fall-inspired presentation, prepare a savory herb streusel (butter, crushed crackers or gluten-free crumbs, chopped sage) and sprinkle on roasted root vegetables served alongside the beef—this adds a crunchy contrast without changing the core dish.
- Slow-Cooker Beef Stroganoff style: In the last 30 minutes of cooking, stir in sour cream and serve over egg noodles for a comforting Stroganoff twist: slow cooker beef stroganoff.
- Lighter option: Swap half the butter for extra-virgin olive oil and reduce the added salt.
Storage recommendations
- Refrigerator: Cool the leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat or in a 325°F oven covered until warmed through; add a splash of broth to revive the sauce. If using a microwave, cover and stir halfway to ensure even heating.
Conclusion
This Slow Cooker Garlic Butter Beef with Potatoes is a fall dinner classic that’s as welcoming as a warm scarf and twice as satisfying. It’s easy enough for weeknights, special enough for a holiday table, and versatile for substitutions like gluten-free ingredients or a creamy Stroganoff finish. For a similar, crowd-pleasing bite-size version, try this tasty slow-cooker recipe for inspiration: Slow Cooker Garlic Butter Beef Bites – KJ and Company.
Frequently Asked Questions
- Can I use a different cut of beef?
- Yes. Chuck roast is ideal, but you can use brisket or round roast. Choose cuts with some marbling for tenderness, and plan to cook until fork-tender.
- Can I add other vegetables?
- Absolutely. Root vegetables like carrots, parsnips, or turnips work well. Add denser vegetables at the start and more delicate ones (like green beans) in the last hour.
- How do I thicken the sauce?
- To thicken, mix 1–2 tbsp cornstarch with cold water and stir into the slow cooker in the last 20–30 minutes on high, or reduce the sauce in a skillet over medium-high heat until thickened.
- Is this recipe freezer-friendly?
- Yes. Store cooled portions in airtight freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently for best texture.
Slow Cooker Garlic Butter Beef with Potatoes
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: None
Description
A cozy and effortless slow cooker dish featuring tender beef and baby potatoes infused with a garlic-butter sauce, perfect for autumn dinners.
Ingredients
- 2 lbs beef chuck, cut into 1½-inch cubes
- 1½ lbs baby potatoes, halved
- 6 tbsp unsalted butter
- 8 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil (for searing)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides (about 2–3 minutes per side). Transfer seared beef to the slow cooker.
- In the same skillet, reduce heat to medium, add 2 tbsp butter, then sauté the onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds more until fragrant. Stir in Dijon and Worcestershire sauce.
- Add remaining butter to the skillet and let it melt into the pan juices, scraping up brown bits for extra flavor. Pour this mixture and any juices over the beef in the slow cooker. Add beef broth and dried thyme.
- Nestle the halved baby potatoes around and atop the beef. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender and potatoes are soft.
- Taste and adjust seasonings. Garnish with chopped parsley and serve with crusty bread or a seasonal side.
Notes
For creamier finish, stir in a splash of heavy cream in the last 15 minutes. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American