Description
This slow cooker garlic butter beef recipe turns a simple chuck roast into a tender, rich, family-style dinner with deep savory flavor. It uses classic red meats cooking principles: choose a tougher cut, season it well, cook it low and slow, and let time create juicy, pull-apart texture. Serve it with mashed potatoes, rice, roasted vegetables, or warm dinner rolls for an easy comfort meal.
Ingredients
3 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
6 garlic cloves, minced
4 tablespoons unsalted butter, sliced
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 medium yellow onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
Fresh parsley, chopped, for serving
Instructions
1. Pat the chuck roast dry with paper towels, then season all sides with salt, pepper, smoked paprika, onion powder, and dried thyme.
2. Heat olive oil in a large skillet over medium-high heat, then sear the roast for 3 to 4 minutes per side until browned.
3. Place sliced onion in the bottom of the slow cooker, then set the seared beef on top.
4. Whisk beef broth, Worcestershire sauce, tomato paste, and minced garlic in a small bowl, then pour the mixture around the beef.
5. Place butter slices over the top of the roast.
6. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef pulls apart easily with a fork.
7. Transfer the beef to a cutting board, then shred or slice it.
8. Whisk cornstarch and cold water together, then stir the slurry into the slow cooker juices.
9. Cover and cook on high for 10 to 15 minutes until the sauce thickens.
10. Return the beef to the sauce, toss gently, garnish with parsley, and serve warm.
Notes
For the most tender result, use chuck roast, shoulder roast, or another well-marbled beef cut.
Searing adds deeper flavor, but you can skip it when you need a faster prep.
If the sauce tastes too rich, add a splash of broth or a squeeze of lemon before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze leftovers for up to 3 months.
Serve with mashed potatoes, buttered noodles, rice, roasted carrots, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 145 mg