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Ingredients
Scale
- 1.5 lbs beef chuck roast or stew meat, cut into 1-inch pieces
- 1 lb baby potatoes, halved (or quartered if large)
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1/4 cup beef broth
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cut beef into 1-inch pieces and halve the baby potatoes.
- Mix melted butter, garlic, olive oil, thyme, rosemary, paprika, onion powder, salt, and pepper.
- Place beef in slow cooker, layer potatoes, and pour garlic butter mixture over them.
- Add beef broth and cover the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until beef is fork-tender.
- Garnish with fresh parsley and serve.
Notes
Searing the beef beforehand enhances flavor.
Use Yukon gold potatoes for a creamier texture.
Adjust garlic and spices to fit your taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 90