Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 1.5 lbs baby potatoes, halved
- 6 cloves fresh garlic, minced
- 4 tbsp unsalted butter
- 1 cup low-sodium beef broth
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp dried rosemary (or 2 tsp fresh)
- Salt and pepper, to taste
- 2 tbsp Worcestershire sauce
Instructions
- Gather all ingredients on a clean countertop.
- Season beef pieces generously with salt and pepper.
- In a skillet, melt butter over medium heat and sauté minced garlic until fragrant (about 1 minute).
- Transfer beef to the slow cooker, add sautéed garlic and remaining butter, then toss in baby potatoes, Worcestershire sauce, thyme, rosemary, and beef broth.
- Cover and cook on low for 6-8 hours or high for 4-5 hours without peeking.
- Serve hot with the luscious garlic butter sauce drizzled over everything.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low)
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg