Garlic Butter Beef Roast with Herb Potatoes
✅ Ingredients
1.2 kg beef chuck roast, cut into large chunks
800 g baby potatoes, halved
4 tbsp unsalted butter
2 tbsp olive oil
6 cloves garlic, minced
1 large onion, chopped
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried parsley
1 tsp salt
½ tsp black pepper
Optional (for thick gravy):
2 tbsp cornstarch
2 tbsp water
Garnish:
Fresh parsley, chopped
👩🍳 Instructions
- Sear the beef (for flavor)
Heat olive oil in a large skillet over medium-high heat
Season beef with salt and pepper
Sear chunks on all sides until browned (about 4–5 minutes)
Transfer to slow cooker or pot - Build the flavor base
In the same pan, melt butter
Add garlic and onion
Cook for 2–3 minutes until fragrant and slightly softened - Assemble
Add potatoes to the slow cooker
Pour in the garlic-onion mixture
Add:
Beef broth
Worcestershire sauce
Paprika, thyme, rosemary, parsley
Stir gently to combine - Cook low & slow
Slow cooker:
LOW: 7–8 hours
HIGH: 4–5 hours
OR stovetop (Dutch oven):
Cover and simmer on low for 2.5–3 hours
OR oven:
Cover and bake at 160°C (320°F) for 3 hours
👉 Beef should be fork-tender and melt in your mouth - Optional gravy thickening
Mix cornstarch + water
Stir into the pot
Cook for 10–15 minutes until thickened - Finish & serve
Taste and adjust seasoning
Sprinkle fresh parsley on top
Serve hot with the rich garlic butter sauce
💡 Tips for the Best Roast
Chuck roast = best cut for tenderness
Don’t skip searing—it adds deep flavor
Cut potatoes evenly for uniform cooking