Buttery Onion Beef and Potatoes is a hands-off slow cooker braise that transforms chuck roast, potatoes, and carrots into fall-apart tender meat in a rich, savory onion-butter sauce. It's a complete one-pot meal requiring minimal prep and no browning step.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the quartered potatoes in the bottom of the slow cooker.
Add the sliced onion on top of the potatoes.
Layer the cubed chuck roast over the onions.
Add the baby carrots.
Add the minced garlic.
Sprinkle the packet of dry onion soup mix evenly over all the ingredients.
Season with black pepper to taste.
Place the slices of butter on top.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. Reheat gently on stovetop over medium-low heat or in slow cooker on low to prevent beef from drying out.
slow cooker (5-6 quart)
Yes. Cook on high for 3-4 hours instead of 6-8 hours on low. The meat will be tender either way, but low heat produces more even cooking and better texture.
A 5-6 quart slow cooker works best for this recipe. Don't fill it more than three-quarters full to ensure proper cooking.
Yes. Use 2 tablespoons of onion powder plus 1 tablespoon of beef bouillon powder, or 1 cup of caramelized onions for deeper flavor.
The beef should shred easily with a fork and potatoes should be fork-tender. If still firm after 6 hours on low, continue cooking in 30-minute increments.
Refrigerate leftovers up to 4 days. Freeze in airtight containers up to 3 months. Thaw overnight and reheat gently on stovetop or in the slow cooker on low.
