Ingredients
- Beef chuck roast, cut into 1-inch cubes: 2 pounds
- Baby potatoes, halved or quartered if large: 2 pounds
- Garlic, minced: 4 cloves
- Butter, salted: 1/2 cup (1 stick), cut into pats
- Beef broth: 1 cup
- Dried Italian seasoning: 2 teaspoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Place the baby potatoes in the bottom of the slow cooker.
- Step 2: Add the cubed beef on top of the potatoes.
- Step 3: Sprinkle the minced garlic, Italian seasoning, salt, and pepper evenly over the beef.
- Step 4: Pour the beef broth over the beef and potatoes.
- Step 5: Place the butter pats evenly on top of the beef.
- Step 6: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and the potatoes are easily pierced with a fork.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days for best flavor.
- For a quick reheat, microwave individual portions, adding a splash of beef broth to keep them moist.
- Serve these flavorful beef bites over creamy mashed potatoes or egg noodles to soak up all that delicious garlic butter sauce.
- For extra tender beef, sear the cubed roast in a hot pan before adding it to the slow cooker to lock in the juices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American