Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1.5 lbs baby gold potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 6 tbsp unsalted butter, cubed
  • 6 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large mixing bowl, toss the beef cubes and halved potatoes with olive oil, salt, and pepper until evenly coated.
  2. Layer the seasoned steak and potatoes into the slow cooker. Distribute the minced garlic evenly across the top, then dot the surface with the cubed butter.
  3. Drizzle the Worcestershire sauce and sprinkle the dried thyme over the butter.
  4. Cover and cook on Low for 7–8 hours or High for 3–4 hours until potatoes are fork-tender and steak is mahogany-colored.
  5. Carefully stir the contents to incorporate the melted garlic butter sauce and garnish with fresh parsley.