Ingredients
For the Main Dish:
- 2.5-3 lbs chuck roast or beef stew meat, cut into 2-inch chunks
- 2 lbs baby potatoes or Yukon Gold potatoes, halved if large
- 6 tablespoons unsalted butter, divided
- 8 cloves fresh garlic, minced
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil (for searing, optional)
Instructions
- Prepare the beef: Pat beef chunks completely dry with paper towels. Season generously with salt, pepper, and half the smoked paprika.
- Sear the beef (optional but recommended): Heat olive oil in a large skillet over medium-high heat. Sear beef in batches for 2 minutes per side until golden brown. Transfer to slow cooker.
- Make the garlic butter sauce: In the same skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add thyme, rosemary, onion powder, and remaining paprika; cook 30 seconds more.
- Build the sauce: Add beef broth, Worcestershire sauce, and Dijon mustard to the garlic butter. Whisk to combine and bring to a simmer.
- Assemble: Pour garlic butter sauce over beef in the slow cooker. Layer potatoes on top of the beef. Dot potatoes with remaining 2 tablespoons butter cut into small pieces.
- Cook: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are cooked through.
- Thicken sauce: 30 minutes before serving, ladle 1 cup of cooking liquid into a bowl. Whisk in flour until smooth. Return to slow cooker, stir gently, and cook on HIGH for final 30 minutes.
- Serve: Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot with plenty of sauce.
Notes
- Make-Ahead: This dish actually improves in flavor when made a day ahead. Simply reheat gently before serving.
- Freezer-Friendly: Freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.
- Vegetable Additions: Add carrots, mushrooms, or pearl onions at the beginning for extra nutrition and flavor.
- Wine Substitution: For deeper flavor, replace ½ cup of the beef broth with dry red wine.
- Dairy-Free Option: Substitute butter with olive oil or dairy-free butter alternative.
- Keto/Low-Carb: Replace potatoes with radishes or cauliflower florets (add cauliflower during last hour).
- Potato Varieties: Stick with waxy potatoes (Yukon Gold, red potatoes, baby potatoes) for best texture. Avoid russets.
- Serving Size: Each serving is approximately 1.5 cups of beef, potatoes, and sauce.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on LOW (or 4-5 hours on HIGH)
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian