
Rich, fork-tender beef and baby potatoes slow-cooked in a garlic butter sauce—comforting, hands-off, and perfect for busy weeknights.

This Slow Cooker Garlic Butter Beef with Potatoes is the kind of dish that fills the house with a warm, savory aroma and makes everyone pause what they're doing to come to the table. I first developed this version on a rainy Sunday when I had a large chuck roast and a pantry full of basics. The butter-garlic mixture seemed indulgent, but after hours in the slow cooker it became a silky sauce that clings to the beef and potatoes, creating a comforting mouthfeel that satisfies like a homemade hug.
I love that this comes together with minimal hands-on time—just a quick sear if you want deeper flavor, a simple butter-herb mix, and then the slow cooker does the magic. The potatoes absorb beefy juices and the garlic butter while the meat becomes pull-apart tender. This is one of those recipes that has become a go-to for family dinners, casual entertaining, or when I want to bring something homey to a friend in need. Every time, everybody asks for seconds and the leftovers are even better the next day.
On a personal note, my kids always judge how good a slow-cooked beef is by how much sauce they sop up with bread. With this recipe, the bread disappears faster than the meat, and my neighbor once told me she measured the success of the night by how many seconds she took. It’s become the recipe I turn to when I want to impress without fuss.
One of my favorite memories with this dish is bringing a slow cooker to a chilly potluck and watching people hover near the serving table. The aroma pulls people in and the buttered potatoes disappear first. It’s a humble recipe that consistently brings comfort and conversation.
Cool leftovers quickly and store in shallow, airtight containers to preserve texture. In the refrigerator the dish will keep for up to 4 days; for longer storage freeze in portioned containers for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stovetop over low heat or in a 325°F oven covered with foil to retain moisture. Avoid microwave reheating at high power which can dry the meat—stir gently and add a splash of beef broth if the sauce has tightened.
If you don’t have chuck roast, use a blade roast or bottom round; avoid lean cuts which can dry out. Swap Yukon Golds for red potatoes or fingerlings—adjust cooking if using larger potatoes by cutting them smaller. For a lower-fat version, reduce butter to 3–4 tablespoons and add a tablespoon of olive oil, though the final sauce will be less glossy. Replace dried Italian herbs with a tablespoon fresh chopped rosemary and thyme for a brighter, herbaceous profile.
Serve this alongside a crisp green salad or steamed green beans to cut the richness. For a rustic family-style meal, present on a large platter and pass crusty bread to soak up the garlic butter sauce. For special occasions, pair with roasted Brussels sprouts and a simple vinegar-based slaw to add acidity. Garnish with extra chopped parsley and a squeeze of lemon for brightness.
This hearty, slow-cooked approach is rooted in classic braising traditions found across many cuisines—tough, flavorful cuts slowly cooked with aromatics and fat until tender. While not tied to a single national dish, the combination of beef, butter, and potatoes evokes Northern European comfort foods and American home-cooking where slow cookers became popular in the mid-20th century as a convenient method for busy families.
In winter, bulk up with root vegetables like parsnips and turnips. In spring, swap potatoes for baby new potatoes and add a handful of peas near the end of cooking for freshness. For a holiday variation, stir in a splash of red wine to the broth and add fresh thyme and a bay leaf to make the sauce more savory and aromatic.
Assemble everything in the slow cooker insert the night before (refrigerated) and start cooking in the morning for a ready dinner after work. Portion into microwave-safe containers for lunches—include extra sauce in a small container to maintain moisture. Label and date frozen portions; thaw in the fridge overnight for best texture when reheated.
There’s something deeply satisfying about a simple slow-cooked meal that becomes more than the sum of its parts. This garlic butter beef with potatoes is proof that minimal effort—paired with good ingredients and patience—can yield maximum comfort. Try it on your next busy weeknight and see how it becomes a new favorite.
Pat beef dry and season well for the best crust and depth of flavor whether you sear or not.
Use low-sodium beef broth so you can control final seasoning and avoid an overly salty sauce.
If sauce is thin at the end, uncover the cooker and let it reduce for 10–15 minutes or mash a couple of potatoes to thicken naturally.
This nourishing slow cooker garlic butter beef with potatoes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—if you prefer extra sauce, add an additional 1/2 cup beef broth before cooking. If the sauce is too thin at the end, reduce uncovered or mash a few potatoes to thicken.
Sear the beef to develop flavor, but it is optional. Searing adds caramelized notes through the Maillard reaction and results in a richer final sauce.
This Slow Cooker Garlic Butter Beef with Potatoes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pat beef chunks dry with paper towels and season generously with salt and black pepper to ensure the meat is well flavored before searing or slow cooking.
Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear beef chunks 2–3 minutes per side until browned. Work in batches to avoid overcrowding the pan.
Place halved baby potatoes in the bottom of the slow cooker, add seared or raw beef chunks on top, and scatter sliced onion and chopped carrots if using.
Melt 6 tbsp butter and stir in minced garlic, 1 tsp dried Italian herbs, 1/2 tsp crushed red pepper flakes if using, and 1/4 cup chopped parsley to create a unified sauce.
Pour 1/2 cup low-sodium beef broth evenly over the beef and potatoes, drizzle garlic butter over top, cover, and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is fork-tender.
Taste and adjust seasoning with salt and pepper. If sauce is thin, reduce uncovered for 15 minutes or mash a couple potatoes into the broth. Transfer to a platter, spoon sauce over, and garnish with fresh parsley.
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This recipe looks amazing! Can't wait to try it.
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