Description

This Slow Cooker Garlic Beef Potatoes recipe is a comforting and easy one-pot meal perfect for busy days. Tender beef chuck roast is slowly braised with flavorful garlic, herbs, and potatoes, resulting in a hearty dish with rich, savory flavors. Optionally enhanced with vegetables like carrots, green beans, or mushrooms, it’s a versatile and satisfying dinner that requires minimal hands-on time.

Ingredients

Scale

Beef and Broth

2 lbs beef chuck roast, trimmed and cut into 2-inch chunks
3 cups beef broth
1 tablespoon Worcestershire sauce or soy sauce (optional)
1 tablespoon oil (for browning)

Vegetables

4 cups potatoes (Yukon Gold or red), chopped
1 large onion (sweet or yellow), sliced
4 cloves garlic, minced
2 carrots, peeled and chopped (optional)
1 cup green beans, trimmed (optional)
1 cup mushrooms, sliced (optional)

Herbs and Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper

Thickening

1-2 teaspoons cornstarch mixed with cold water (optional, for thickening sauce)

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Instructions

Prepare the Beef: Start by trimming any excess fat from your beef chuck roast. Cut it into large chunks about 2 inches in size to ensure even cooking and to allow each piece to brown properly.
Browning the Beef: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the beef chunks and sear them on all sides until they develop a rich brown crust. This step enhances the flavor but can be skipped for convenience.
Layer the Ingredients: Place the browned beef chunks at the bottom of your slow cooker. Add the chopped potatoes, sliced onions, and minced garlic on top of the beef evenly.
Add Liquids: Pour in enough beef broth to cover the ingredients halfway. This ensures the beef braises well without the dish becoming too soupy. If desired, add Worcestershire or soy sauce to deepen the flavor.
Season: Sprinkle in the dried thyme, rosemary, salt, and pepper. Adjust the seasoning to your taste preferences, ensuring the herbs and spices are distributed evenly.
Cook: Cover the slow cooker and set it on low for 8 hours or on high for 4 hours. The longer cooking time on low heat will yield more tender and flavorful beef.
Check for Doneness: About 30 minutes before serving, check if the beef is fork-tender and the potatoes are cooked through. If the vegetables are not yet soft, continue cooking until they reach the desired tenderness.
Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 1-2 teaspoons of cornstarch with cold water to make a slurry. Stir it into the slow cooker and cook on high for an additional 10-15 minutes until the sauce thickens.
Serve: Remove the beef and vegetables from the slow cooker. Let the beef rest a few minutes before slicing or shredding. Serve warm, garnished with fresh herbs if desired for an elegant finish.

Notes

For deeper flavor, sear the beef before slow cooking to develop a caramelized crust.
Use Yukon Gold or red potatoes as they hold their shape well during slow cooking.
Optional vegetables like carrots, green beans, and mushrooms add extra nutrition and flavor.
You can adjust herbs and seasoning to your preference, adding more garlic or fresh herbs if desired.
Thicken the cooking liquid with cornstarch slurry if you prefer a gravy-like consistency.
Slow cooking times may vary; check for tenderness as cooking progresses.
This dish pairs well with crusty bread or a side salad for a complete meal.