Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter, cubed
  • 5 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Toss the cubed beef chuck and halved potatoes in a large bowl with olive oil, salt, and pepper.
  2. Layer the beef and potatoes into the slow cooker, ensuring potatoes are distributed evenly.
  3. In a small bowl, mash the minced garlic, thyme, rosemary, and paprika into the cubed butter.
  4. Place the seasoned butter pads directly on top of the beef and potatoes.
  5. Set the slow cooker to Low for 6 hours (recommended) or High for 3 hours, keeping the lid closed.
  6. Gently stir the accumulated garlic butter into the beef and potatoes, drizzle with fresh lemon juice, and garnish with chopped parsley.