Slow Cooker Beef and Potatoes
A comforting slow-cooked meal of tender beef and flavorful baby potatoes that is both hearty and easy to make.
Ingredients
Main ingredients
- 2 lbs Beef (cut into bite-sized pieces) Chuck roast is a great option for tenderness.
- 1.5 lbs Baby potatoes (halved) Alternate potatoes like Yukon Gold or Russets can be used.
- 2 tbsp Olive oil For searing the beef.
- 4 tbsp Butter (melted) Used for the seasoning sauce.
- 4 cloves Garlic (minced) Enhances the flavor.
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 tsp Salt Adjust to taste.
- 1 tsp Black pepper Adjust to taste.
- 4 cups Beef broth Can substitute with water or vegetable broth.
Instructions
Preparation
- Gather all ingredients. Cut the beef into bite-sized pieces and halve the baby potatoes.
- (Optional) Parboil the potatoes for a few minutes to soften them.
- Sear the beef: Heat olive oil in a skillet over medium-high heat and sear beef bites until browned on all sides.
- Transfer the seared beef to the slow cooker.
Cooking
- Make the sauce by mixing melted butter, minced garlic, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and black pepper in a small bowl.
- Add the halved baby potatoes to the slow cooker and pour the garlic butter sauce over them.
- Pour beef broth into the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until everything is tender.
Serving
- Serve hot, dishing out beef and potatoes onto plates. Garnish with fresh herbs if desired.
Notes
For best results, cut beef and potatoes evenly for consistent cooking. Searing the beef is an important step to enhance flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; they can also be frozen for longer storage.