Melt-in-your-mouth beef chuck bites slow-cooked with baby potatoes in a rich garlic butter sauce — pure comfort in every bite.

Scale

2 lbs beef chuck roast, cut into bite-sized chunks

1.5 lbs baby gold potatoes, whole or halved

6 tablespoons unsalted butter, melted

6 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh parsley, chopped

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1. Mix melted butter, garlic, olive oil, Worcestershire sauce, and seasonings in a bowl.

2. Add beef and potatoes to slow cooker. Pour garlic butter over and toss gently.

3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

4. Stir once or twice during cooking for even flavor.

5. Garnish with parsley and serve hot.

Use chuck roast for maximum tenderness.

Try red pepper flakes or rosemary for variations.

Store leftovers in the fridge up to 4 days or freeze for 2 months.

Sear beef before slow cooking for extra flavor.