- 6 cloves of garlic, minced
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Crockpot
- Cutting board
- Sharp knife
- Measuring spoons
- Large mixing bowl
- Wooden spoon or spatula
Step-by-Step Instructions
When I make this recipe, the first thing I do is gather all my ingredients. I cut the beef chuck roast into bite-sized pieces, making sure they’re about the same size for even cooking. It’s tempting to rush through this step, but trust me, uniform pieces make a huge difference in the final texture. After that, I wash and halve the baby potatoes, letting them shine in their lovely roundness. I can’t get enough of those little gems!
Next, I melt the butter in a small saucepan and add the minced garlic. Oh, the smell of garlic cooking—it’s like instant happiness in the kitchen. I usually let it simmer on low for just a couple of minutes until it’s fragrant, making sure not to burn it. I’ve made this mistake before and what a disaster that turned into! Once the garlic is golden and bubbly, I whisk in the Worcestershire sauce, salt, pepper, thyme, and rosemary. This is where the magic happens, as the flavors meld beautifully.
Now, it’s time to layer everything into the crockpot. I start with a layer of the beef and then pile the halved potatoes on top. Drizzling that glorious garlic butter sauce over everything feels like an act of love and anticipation, each drop screaming comfort food to me. I cover the crockpot with its lid, set it to low, and let it take care of itself for 6-8 hours. I usually go for 8 hours, so that my beef comes out fall-apart tender. (See the next page below to continue…)