Hearty Slow Cooker Garlic Beef and Potatoes (Print Version)

Slow Cooker Garlic Beef and Potatoes: Melt-in-your-mouth beef, tender potatoes, and savory garlic sauce. Your perfect easy, comforting weeknight dinner!

# 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: Gluten-Free (use GF broth)

# Ingredients:

→ Main Stars

01 - Beef Chuck Roast (2-3 lbs), trimmed and cut into 1.5-inch cubes
02 - Yukon Gold Potatoes (1.5 lbs), peeled and quartered
03 - Carrots (3 large), peeled and cut into 1-inch pieces
04 - Yellow Onion (1 large), chopped

→ Flavor Foundations

05 - Garlic (8-10 cloves), minced
06 - Beef Broth (3-4 cups)
07 - Tomato Paste (2 tablespoons)
08 - Worcestershire Sauce (1 tablespoon)

→ Herb & Seasoning Kick

09 - Dried Thyme (1 teaspoon)
10 - Dried Rosemary (1/2 teaspoon)
11 - Salt & Freshly Ground Black Pepper (to taste)

→ Finishing Touches

12 - Fresh Parsley (for garnish, optional)

# Instructions:

01 - Okay, so this step is non-negotiable, trust me. Heat a little oil in a large skillet over medium-high heat. You're going to sear the beef in batches until it's beautifully browned on all sides. Don't overcrowd the pan, or it'll steam instead of sear. That browning? That's flavor, friends! This is where I used to skip, and honestly, the difference is huge. Transfer the seared beef to your slow cooker. You want those crusty bits; they're pure gold.
02 - In the same skillet (don't clean it, those browned bits are good!), add the chopped onion and cook until it's softened, about 5-7 minutes. Then, toss in that glorious minced garlic. Stir it around for just a minute until it's fragrant – you don't want it to burn, because burnt garlic is a sad, bitter thing. I've definitely scorched garlic before, and had to start over. Oops! This step really sets the stage for the rich sauce of your Slow Cooker Garlic Beef and Potatoes.
03 - Stir the tomato paste into the onion and garlic mixture, cooking for another minute to deepen its color. Then, pour in the beef broth and Worcestershire sauce. Scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon – that's called deglazing, and it's where the magic happens! Add the dried thyme and rosemary too. Let it simmer for a couple of minutes; it'll smell amazing, I promise!
04 - Pour that incredible broth mixture over the seared beef in your slow cooker. Now, add your quartered potatoes and carrots. Give everything a gentle stir to make sure it's all nestled in the liquid. This is where I sometimes forget to add enough salt, so remember to season lightly here, as you can always adjust later. You're building layers of flavor for your Slow Cooker Garlic Beef and Potatoes, so each step counts!
05 - Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is incredibly tender and the potatoes are soft. Honestly, the longer it cooks on low, the more forgiving it is if you're running late. I once left it on high for too long and the potatoes got a little too mushy for my liking. It was still tasty, but, you know, not quite right. Trust your slow cooker, it knows what it's doing!
06 - Once it's done, give it a taste and adjust the seasoning if needed. A little more salt, maybe some fresh pepper. If you want a thicker sauce, you can scoop out a little liquid, whisk in a tablespoon of cornstarch, and stir it back in. Let it sit for 15 minutes. Garnish with fresh parsley if you're feeling fancy. The beef should just fall apart, and the potatoes should be wonderfully soft. It’s pure comfort, ready to warm you up!

# Notes:

01 - Always sear your beef first! I learned the hard way that it truly makes all the difference for a deep, rich flavor.
02 - Don't overcrowd the slow cooker with too many potatoes, or they'll get watery. Stick to the ratio!
03 - Taste and adjust seasoning at the end; slow cookers can sometimes mellow flavors, so a final check is crucial.

# Equipment Needed:

01 - Large slow cooker (6-quart or larger)
02 - large skillet
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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