Slow Cooker Beef and Potatoes
Slow-cooked until tender and full of incredible flavor, this homestyle, classic buttery Beef and Potatoes meal is excellent to come home to after a long day!
Is there anything better than walking into the house and getting that instant aroma of dinner ready in the slow cooker? This slow cooker beef and potatoes meal are one of the best “set it and forget it” meals for those busy weeknights. It’s comfort food and full of amazing flavor!
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With just a few simple ingredients, this recipe is easy and quick to assemble! The flavor of the roast combined with the rich, buttery, herbs and spices is pure magic. The beef comes out of the slow cooker fall-apart tender and the potatoes are perfectly moist and delicious! It’s sure to be added to the quick, go-to dinner ideas rotation!
Table of Contents
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
- Olive Oil
- Chuck Roast
- Baby Potatoes
- Beef Broth
- Butter
- Kinder’s Buttery Steakhouse Seasoning
- Cornstarch (not pictured)
Tools You’ll Need
- 6-8 Quart Crockpot
- Skillet
Why You’ll Like This Recipe
- The flavor of the beef combined with Kinder’s seasoning is incredible!
- The potatoes are perfectly tender and soak up the amazing flavors of the broth!
- It takes less than 10 minutes to prep before cooking in the slow cooker!
- Homestyle slow cooker beef and potatoes is definitely a comfort food. A weeknight dinner win!
How to Make Slow Cooker Beef and Potatoes
- Start by browning the cubed roast in oil on all sides in a large skillet over high heat. This will give it a nice crust and enhance its flavor. Once browned, place the roast in the slow cooker along with the beef broth.
- Generously season the roast with Kinder’s Buttery Steakhouse seasoning, salt, and pepper.
- Distribute potatoes on top of the beef. Drizzle melted butter directly onto the potatoes and season with Kinder’s, salt, and pepper.
- Cover the slow cooker with a lid and cook on low heat for 8-10 hours or on high for 5-6 hours, or until the roast is tender and falls apart easily.
- Once the cooking time is complete, transfer the roast, potatoes, and any solid bits to a serving dish while you make the gravy. In a small bowl, whisk together cornstarch and water. Whisk the slurry into the slow cooker. Cover and cook on high for 10 minutes, or until slightly thickened.
- Serve the beef and potatoes with a ladle of gravy on top.
Tips and Substitutions
- Kinder’s Buttery Steakhouse Seasoning can likely be found at your local grocery store in the seasoning/baking aisle. Other brands that can work are Weber Chophouse Butter Seasoning, Adams Reserve Buttery House, or a homemade blend of your own.
- Slow cooked beef and potatoes can be accompanied by a variety of side dishes! Some great options are:
- Canned or Fresh Green Beans
- Garlic Broccoli and Mushrooms
- Crispy Green Beans
- Whole Roasted Honey Carrots
- Loaded Restaurant Salad
- Leftovers can be used as an open-face sandwich or made into soups or stews.
- Thickening the broth into gravy is optional.
- You can add more seasoning(s) or vegetables to the slow cooker as desired. Carrots, onions, parsnips, celery, and fresh garlic are all excellent additions.
- When making slow cooker beef and potatoes, don’t add small cut or chopped vegetables as they’ll fall apart. Or, if you want them in smaller pieces, add them in the last couple of hours of cooking.
Storage
- Let the leftovers cool to room temperature before refrigerating or freezing.
- Refrigerate the leftovers for up to 3-4 days or freeze them for up to 2-3 months.
- To reheat, thaw the leftovers in the refrigerator overnight if frozen, then reheat in the microwave, oven, or stovetop until heated through. Make sure to stir the potatoes occasionally if reheating in the microwave or oven to ensure even heating.
Frequently Asked Questions
No, this step is optional. However, browning or caramelizing the meat before placing it in the slow cooker gives a richer flavor and beautiful color to the finished dish.
The best cuts for slow cooker beef and potatoes are chuck roast, chuck tender, or chuck shoulder roast. These will yield the most tender results. Top or bottom-round roast might be a little drier because it’s a leaner cut. Stew meat is another option but will have varying tenderness and texture.
The best types of potatoes for classic slow cooker beef and potatoes are baby yellow potatoes, but russet, red, and sweet potatoes can work as well.
Of course! A pound of carrot sticks or baby carrots would be an excellent addition.
It’s my experience with roast that its ideal tenderness in a slow cooker is on the low and slow method, but both can work.
Melt 2 tablespoons butter in a skillet over medium heat. Whisk in 2 tablespoons flour and cook for 2-3 minutes. Pour in 2 cups of the broth. Turn the heat to medium-high. Cook for 5-10 minutes or to desired consistency.
Yes! You can follow the same instructions and bake it in the oven, in a Dutch oven or pan with a tight-fitting lid at 325°F for 2 1/2-3 hours or until the beef easily shreds with a fork.
Yes, this recipe can be adapted to an Instant Pot.
Yes, the ingredients used are all gluten-free.
More Recipes Like This
Slow Cooker Beef and Potatoes
Ingredients
- 2 tbsp olive oil
- 3-4 lb roast beef cut into large chunks
- 1 1/2 lb baby potatoes
- 14.5 oz beef broth
- 1/4 cup butter melted
- Kinder‘s Buttery Steakhouse Seasoning amount as desired
- Salt/Black Pepper amount as desired
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Heat oil in a large skillet on high heat. Once hot, sear beef 1-2 minutes per side.
- Pour broth into a 6 quart or larger slow cooker. Add the seared beef in an even layer. Generously season with Kinder’s Buttery Steakhouse seasoning, salt and pepper.
- Distribute potatoes on top of the beef. Drizzle melted butter directly onto the potatoes and season with Kinder’s, salt and pepper.
- Cover and cook on low 8-9 hours or on high 5-6 hours, or until the beef is tender and easily pulls apart with a fork.
- Transfer the cooked beef, potatoes and any solid bits to a serving dish. In a small bowl, whisk together cornstarch and water. Whisk the mixture into the slow cooker. Cover and cook on high 10 minutes, or until slightly thickened.
- Serve the beef and potatoes with a ladle of gravy on top.
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About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
