Ingredients
Equipment
Method
- Dry the beef chunks thoroughly using paper towels, then season all sides generously with salt and black pepper.
- If searing, heat olive oil in a large skillet over medium-high heat. Add the beef and cook for 2 to 3 minutes per side until browned.
- Arrange the halved baby potatoes in the bottom of the slow cooker. Place the prepared beef on top, then add the sliced onion and chopped carrots.
- In a small bowl, whisk together the melted butter, minced garlic, dried Italian herbs, red pepper flakes if using, and chopped parsley.
- Pour the beef broth into the slow cooker. Drizzle the garlic butter mixture over all the ingredients, gently tossing to ensure everything is evenly coated.
- Cover and cook on LOW heat for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is easily shredded with a fork and the potatoes are tender.
- Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm, garnished with extra chopped parsley.
Nutrition
Notes
You can prep the beef and vegetables the night before and store them in the fridge, then add them to the slow cooker in the morning for a quick start. The optional red pepper flakes add a mild but noticeable warmth—leave them out for a gentler version or increase for more spice. This dish is flexible: feel free to add extra veggies like mushrooms or parsnips if you wish. Leftovers keep well in the fridge for up to 4 days, and the flavor is often even better after resting. For longer storage, the beef and potatoes can be frozen separately from the vegetables and reheated gently on the stovetop with a splash of broth for best texture. Serve with crusty bread or a light salad for a complete meal.