Ingredients
Equipment
Method
Preparation
- Chop the beef chuck roast into 1-inch cubes and set aside. Peel and dice Yukon Gold potatoes evenly. Mince several cloves of fresh garlic.
Searing
- Optional: Heat a skillet over medium-high heat with a tablespoon of butter. Sear beef cubes until browned, about 3-4 minutes per batch, then transfer to slow cooker.
Combine Ingredients
- In the slow cooker, add seared beef cubes, Yukon Gold potatoes, minced garlic, pieces of butter, and beef broth to cover.
Cooking
- Cover and slow cook on LOW for 7-8 hours or HIGH for 4-5 hours, stirring occasionally. Ensure beef is tender and potatoes are creamy.
Garnish & Serve
- Once done, sprinkle fresh parsley over the dish and serve hot for a cozy dining experience.
Nutrition
Notes
This dish is adaptable, allowing for ingredient substitutions and additions based on personal preferences.
