Crockpot Garlic Butter Beef Potatoes (Print Version)
Tender beef and golden potatoes slow cooked in garlic butter for a comforting, flavorful meal any night.
# What You'll Need:
→ Main
01 -
2 pounds beef chuck roast, cut into bite-sized cubes
02 -
2 pounds baby Yukon gold potatoes, halved
03 -
8 tablespoons unsalted butter, cut into pats
04 -
6 large garlic cloves, finely chopped
→ Seasonings
05 -
2 teaspoons onion powder
06 -
1 1/2 teaspoons garlic powder
07 -
1 1/2 teaspoons seasoned salt
# Steps to Follow:
01 -
Place beef cubes on one side of the crockpot insert and arrange the halved baby potatoes on the opposite side to promote even cooking.
02 -
Evenly sprinkle the onion powder, garlic powder, and seasoned salt over both the beef and potatoes, ensuring full coverage.
03 -
Gently toss the beef cubes to coat them thoroughly with the seasoning blend, keeping the beef and potatoes separated in the crockpot.
04 -
Distribute the chopped garlic evenly over both the beef and potatoes to ensure balanced flavor throughout the dish.
05 -
Place the butter pats evenly across the surface of the beef and potatoes so they melt gradually during cooking, creating a rich sauce.
06 -
Cover and cook on low heat for 6 hours, or until the beef is fork-tender and the potatoes are soft and infused with the garlic butter sauce.
07 -
Gently spoon the garlic butter sauce from the bottom over each serving of beef and potatoes for maximum flavor.
# Additional Notes:
01 -
For optimal storage, refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently to preserve texture.