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Crockpot Italian Garlic Butter Beef
A slow-cooked beef roast with tender potatoes, garlic, butter, and Italian seasoning. The beef becomes fork-tender while the potatoes absorb the savory garlic-butter juices.
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Ingredients
- 3 lb beef chuck roast (Trim excess surface fat; keep the roast whole.)
- 2 lb baby potatoes (Halved if large.)
- 0.5 cup unsalted butter (Cut into pieces.)
- 6 cloves garlic (Minced.)
- 1 tbsp Italian seasoning
- 1 cup beef broth
- kosher salt (To taste.)
- black pepper (To taste.)
- 2 tbsp fresh parsley (Chopped, for serving.)
Steps
- 1
Pat the beef chuck roast dry with paper towels. Season all over with kosher salt and black pepper.
- 2
Arrange the baby potatoes in the bottom of a 6-quart slow cooker, placing the cut sides down where possible.
- 3
Set the seasoned beef roast on top of the potatoes.
- 4
Scatter the minced garlic over the beef and potatoes, then sprinkle the Italian seasoning evenly over everything.
- 5
Pour the beef broth around the roast rather than directly over the top so the seasonings remain in place.
- 6
Place the butter pieces on top of the roast and around the potatoes. Cover the slow cooker.
- 7
Cook on LOW for 8 hours, or until the beef is fork-tender and the potatoes are completely tender. For a shorter cooking time, cook on HIGH for about 4 to 5 hours, checking that the beef has reached a tender, shreddable texture.
- 8
Transfer the beef to a cutting board and let it rest for 5 to 10 minutes. Taste the cooking juices and adjust the salt and pepper if needed.
- 9
Slice or shred the beef, spoon the garlic-butter juices over the meat and potatoes, and garnish with chopped fresh parsley before serving.
Notes
The supplied post description names the dish and mentions potatoes, but does not provide a written ingredient list, measurements, or instructions. The ingredient quantities and method above are therefore a best-effort reconstruction and should be verified against the original video or creator-provided recipe. Refrigerate leftovers in an airtight container for up to 3 to 4 days; reheat gently with some of the cooking juices.
Nutrition per serving
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