4-Ingredient Slow Cooker Garlic Butter Roast Beef
This 4-ingredient slow cooker garlic butter roast beef is the definition of comfort food made easy. With just a handful of pantry staples and a few minutes of prep, you get a rich, buttery, fall-apart tender pot roast that tastes like it cooked all day because it did.
Perfect for busy weeknights, cozy weekends, or special dinners, this crockpot roast delivers big flavor without complicated steps or extra ingredients.
Benefits:
Only 4 simple ingredients no packets or fillers
Hands-off slow cooker meal perfect for workdays
Ultra-tender beef thanks to low, slow cooking
Budget-friendly using affordable chuck roast
Great for meal prep leftovers reheat beautifully
Naturally gluten-free & low carb
Servings: 6
Cook Time: 8–9 hours (LOW) or 4–5 hours (HIGH)
Ingredients:
3–3½ lb beef chuck roast
½ cup unsalted butter (1 stick), cut into pieces
6–8 garlic cloves, minced
2 teaspoons kosher salt
1 teaspoon black pepper (optional)
Directions:
Pat the chuck roast dry with paper towels. This helps improve texture during slow cooking.
Sprinkle the roast evenly with salt and black pepper, rubbing it lightly into the surface.
Place the roast into the slow cooker, fat side up if applicable.
Scatter the minced garlic over the roast, then place butter pieces on top. As the butter melts, it creates a rich garlic butter sauce.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and easily shreds.
Transfer the roast to a cutting board and shred with two forks. Discard large fat pieces if desired. Return shredded beef to the slow cooker and stir into the garlic butter juices.
Let the beef rest in the juices on WARM for 5–10 minutes, then serve with extra sauce spooned over the top.
Serving Ideas;
Over mashed potatoes or buttered noodles
With rice or roasted vegetables
Stuffed into sandwich rolls for leftovers
On cauliflower mash for a low-carb option
Tips & Variations:
Add potatoes and carrots for a full one-pot meal
Stir in fresh herbs (thyme or rosemary) before serving
Store leftovers with juices for up to 4 days in the fridge
Chuck roast gives the best results, but bottom round works if needed
