Slow Cooker 4-Ingredient Buttery Beef and Potatoes
A simple rustic meal with rich buttery flavor and tender beef. Perfect for a cozy family dinner and incredibly easy to prepare.
Servings
6 servings
Ingredients
3 pounds beef chuck roast, cut into large chunks
2 pounds small yellow potatoes or baby gold potatoes, washed and left whole
1 cup (2 sticks) unsalted butter, cut into chunks
2 teaspoons kosher salt
Instructions
Prepare the beef
Pat the beef chuck roast dry with paper towels. Cut it into large chunks (about palm-size pieces).
Prepare the potatoes
Wash the baby potatoes well and drain. Leave the skins on and keep them whole so they stay firm during cooking.
Layer the potatoes
Lightly grease the slow cooker (optional). Spread the potatoes evenly across the bottom.
Season the potatoes
Sprinkle 1 teaspoon of kosher salt over the potatoes.
Add the beef
Arrange the beef chunks on top of the potatoes in an even layer.
Season the beef
Sprinkle the remaining 1 teaspoon salt over the beef.
Add the butter
Place the butter chunks evenly over the beef and potatoes.
Cook
Cover and cook:
LOW: 8–9 hours
HIGH: 4–5 hours
The beef should be very tender and the potatoes soft.
Mix gently
Once cooked, gently stir from the bottom so the beef and potatoes get coated with the buttery broth.
Shred the beef slightly
Use two forks to break the beef into large tender pieces.
Serve
Spoon beef and potatoes into bowls and drizzle with the rich butter broth.
Serving Suggestions
Serve with steamed green beans or a fresh green salad.
Crusty bread or dinner rolls are perfect for soaking up the buttery broth.
Sprinkle chopped parsley and black pepper on top for extra flavor.
Optional Tips
Add 2 garlic cloves or ½ onion for extra flavor.
For a lighter version: use ¾ cup butter + ½ cup water.
Leftovers can be reheated in a skillet to make a crispy beef and potato hash for breakfast
