Description
A comforting slow-cooked beef dish infused with garlic and buttery flavors,perfect for busy weeknights or cozy weekends.
Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup fresh parsley, chopped
- 2 lbs baby Yukon Gold potatoes, halved
- ½ cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup chopped carrots (optional)
Instructions
- Pat the beef chunks dry with paper towels and season with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the beef chunks for about 2-3 minutes on each side until browned (optional).
- Layer the halved baby potatoes at the bottom of the slow cooker.
- Add the seared beef chunks on top of the potatoes, and sprinkle sliced onion and chopped carrots if using.
- In a bowl, melt the butter and mix with minced garlic, dried Italian herbs, crushed red pepper flakes, and chopped parsley.
- Pour the beef broth over the beef and potatoes, then drizzle the garlic butter mixture on top.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.
Notes
Customize herbs and vegetables as desired. Consider using heavy cream for a creamier sauce.
