This delightful recipe combines tender beef, buttery potatoes, and rich garlic, all cooked to perfection in a slow cooker, making it an effortless yet savory meal.
Ingredients
Scale:
2-3 lbs beef (chuck roast or your preferred cut)
6 cloves garlic (minced) or 1 tablespoon garlic powder
1/4 cup unsalted butter
1 lb Yukon gold or red potatoes (halved)
1 onion (sliced, optional for added flavor)
2 cups beef or chicken broth
Salt, pepper, thyme, rosemary (to taste)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon olive oil for browning the meat
Instructions
Trim any excess fat from the beef and season it generously with salt, pepper, and herbs.
Chop the potatoes into halves or quarters, depending on their size, and slice the onion thinly. Consider using a mandoline for uniform slices.
Mince the garlic finely or press it into a paste for even distribution throughout the dish.
Prepare your slow cooker by lightly greasing the inner surface with olive oil to prevent sticking.
In a skillet over medium-high heat, add the olive oil and brown the beef on all sides for enhanced flavor. This step is optional but recommended.
Lay the browned beef at the bottom of the slow cooker, ensuring it is spread out evenly to cover the base.
Layer garlic, butter, potatoes, and onions over the beef. Ensure that the potatoes are evenly distributed to avoid uneven cooking.
Pour the broth over the ingredients, ensuring the meat is largely submerged. Add Worcestershire sauce for an extra depth of flavor, if using.
Set the slow cooker to low and cook for 8-10 hours or on high for 4-6 hours until beef is tender and potatoes are cooked through. Use a meat thermometer to check that the internal temperature of the beef reaches around 195°F for perfect tenderness.
For a thicker sauce, remove the lid in the last hour of cooking or stir in a cornstarch slurry. To make the slurry, mix 1 tablespoon cornstarch with 2 tablespoons cold water.
Just before serving, add extra butter to enhance richness. Taste and adjust seasonings as necessary.
