Slow Cooker Garlic Beef with Potatoes: Tender & Savory (Print Version)

Slow Cooker Garlic Beef with Potatoes: Enjoy tender beef, soft potatoes, and rich garlic flavor with minimal effort. Your new favorite easy weeknight meal!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4-8 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Comfort Food

# Ingredients:

→ Main Ingredients

01 - 2-3 lbs beef chuck roast, cut into 1.5-2 inch cubes
02 - 2 lbs Yukon Gold potatoes, quartered

→ Aromatic Boosters

03 - 1 large yellow onion, chopped
04 - 1 head garlic, minced (about 8-10 cloves)

→ Liquid Gold & Thickeners

05 - 4 cups beef broth, low sodium
06 - 2 tbsp Worcestershire sauce
07 - 2 tbsp tomato paste
08 - 1 tsp dried thyme
09 - 2 bay leaves
10 - Salt and black pepper, to taste
11 - 2 tbsp cornstarch + 2 tbsp cold water (for slurry)

→ Fresh Finishing Touches

12 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, first things first, let’s get that beef ready. Cut your chuck roast into roughly 1.5 to 2-inch cubes. Don't fret too much about perfect uniformity, this isn't a geometry lesson! Pat the beef dry with paper towels—this helps with browning later, which means more flavor, trust me. Now, season those beautiful beef chunks generously with salt and black pepper. While you're doing that, get your onion chopped and your garlic minced. I usually do this while humming some tunes; it makes the chopping feel less like a chore!
02 - This step? It's where the magic starts. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, add your seasoned beef in batches. Don't overcrowd the pan, or you won't get that lovely brown crust! Sear for about 2-3 minutes per side until beautifully browned. This isn't about cooking it through, just building flavor. Honestly, I've skipped this when I'm super rushed, and it's still good, but that sear adds so much depth. Transfer the seared beef to your slow cooker.
03 - In the same skillet (don't clean it, those browned bits are flavor!), add your chopped onion and cook until softened, about 5 minutes. Then, stir in that glorious minced garlic and the tomato paste. Cook for another minute, until fragrant, stirring constantly so the garlic doesn't burn—that's a smell no one wants! Pour in a splash of beef broth to deglaze the pan, scraping up all those yummy browned bits. This is where I always feel like a real chef, extracting every last drop of flavor!
04 - Pour the onion and garlic mixture over the beef in the slow cooker. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Give it a good stir to combine everything. Now, here's the easy part: put the lid on and cook on low for 6-7 hours, or on high for 3-4 hours. You want the beef to be fork-tender, falling apart easily. I usually peek in after a few hours, and the smell alone is enough to make my stomach rumble!
05 - About 2 hours before the cooking time is up (if cooking on low) or 1 hour (if cooking on high), add your quartered Yukon Gold potatoes to the slow cooker. Make sure they’re submerged in the liquid as much as possible. Give it another gentle stir. This timing ensures the potatoes cook through without turning into complete mush. I’ve definitely added them too early and ended up with potato soup instead of chunks—oops! Live and learn, right?
06 - Once the beef and potatoes are both tender, remove the bay leaves. In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Stir this slurry into the slow cooker. Cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. It should coat the back of a spoon. Taste and adjust seasonings—you might need a little more salt or pepper. Garnish with fresh parsley. The final result should be a rich, savory, and incredibly comforting Slow Cooker Garlic Beef with Potatoes, ready to warm your soul!

# Notes:

01 - Always pat your beef dry before searing; it makes a huge difference in flavor development.
02 - Store leftovers in an airtight container for 3-4 days in the fridge; flavors deepen overnight!
03 - If you don't have Worcestershire, a dash of soy sauce can offer a similar umami kick.
04 - Serve with crusty bread to soak up every last drop of that incredible garlic sauce.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - cutting board
04 - knife
05 - whisk

# Nutrition (Per Serving):

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

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