Tender Slow Cooker Garlic Beef Potatoes for Weeknights (Print Version)

Hearty Slow Cooker Garlic Beef Potatoes recipe. Tender beef, creamy potatoes, rich garlic sauce. Effortless comfort food for busy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Meat, Gluten-Free (check broth/sauces)

# Ingredients:

→ Beef & Base

01 - 2.5-3 lb beef chuck roast, trimmed and cut into 1.5-2 inch chunks
02 - 4 cups beef broth (low sodium preferred)
03 - 2 tbsp Worcestershire sauce
04 - 1 tbsp soy sauce

→ Aromatics & Veggies

05 - 1 tbsp olive oil
06 - 1 large yellow onion, diced
07 - 6-8 cloves garlic, minced (or more, honestly!)
08 - 1.5 lb baby potatoes, scrubbed clean (or Yukon Gold, cut into 1.5-inch chunks)
09 - 3-4 medium carrots, peeled and cut into 1-inch pieces

→ Seasoning & Thickener

10 - 1 tsp dried thyme
11 - 1/2 tsp dried rosemary
12 - 1 tsp salt (or to taste)
13 - 1/2 tsp black pepper (or to taste)
14 - 2 tbsp cornstarch
15 - 2 tbsp cold water

→ Finishing Touch

16 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, I usually pat my beef chuck roast dry with paper towels. This helps it get a better sear later, which means more flavor, my friend! Then, I cut it into roughly 1.5 to 2-inch chunks. Don't stress too much about perfect uniformity; we're going for rustic here. As for the veggies, I give the baby potatoes a good scrub, peel and chop the carrots into hearty pieces, and dice the onion. For the garlic, I mince it up real fine, or if I'm feeling lazy (which is often, to be real), I just use my garlic press. This step always feels like the calm before the delicious storm.
02 - Okay, this step is technically optional, but honestly, it’s a game-changer for flavor, so I never skip it. Heat a tablespoon of oil in a large skillet over medium-high heat. Once it’s shimmering, sear the beef chunks in batches until they're nicely browned on all sides. Don't overcrowd the pan, or they'll steam instead of sear, and we want that beautiful crust! This is where the kitchen starts to smell amazing, a preview of what's to come. Transfer the seared beef to your slow cooker. I always manage to splash a little oil on the stove here, oops!
03 - Into that same skillet (don't clean it, those browned bits are flavor!), add the chopped onion and cook until softened, about 3-5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Oh, the smell of garlic and onion cooking together? Pure bliss. Deglaze the pan with a splash of beef broth, scraping up all those yummy browned bits from the bottom – that's where the magic happens! Pour this aromatic mixture over the beef in the slow cooker. This is the foundation of our incredible sauce.
04 - Now for the easy part! Add the baby potatoes and carrots to the slow cooker with the beef and onion mixture. Pour in the remaining beef broth, Worcestershire sauce, and soy sauce. Sprinkle in the dried thyme and rosemary, then season generously with salt and black pepper. Give it a good stir to make sure everything is nicely coated. Honestly, this is where I usually taste a tiny bit of the liquid to adjust seasonings, though it’ll deepen significantly as it cooks. It’s looking good already!
05 - Put the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. I usually go for the low setting if I have the time, because I swear it makes the beef even more tender, though high works perfectly fine if you're in a pinch. Resist the urge to peek too often! Every time you lift that lid, you lose heat, and it adds to the cooking time. Just let it do its thing; trust the process. The anticipation as the house fills with the most amazing aroma is half the fun.
06 - Once the cooking time is up and the beef is fall-apart tender, taste the sauce and adjust seasonings if needed. If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir this into the slow cooker, cover, and cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. Finally, stir in the fresh parsley just before serving for a pop of color and freshness. The beef should shred easily with a fork, and the potatoes should be incredibly soft. It’s ready! Grab a big spoon and dig in.

# Notes:

01 - Browning the beef really does make a difference for flavor, even if it feels like an extra step.
02 - Leftovers are fantastic for lunch, but the potatoes can get a bit softer.
03 - Chicken broth works if you're out of beef, but the flavor won't be as deep.
04 - Serve with a crusty bread to soak up all that yummy sauce!

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - whisk
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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