Creamy Garlic Butter Beef Roast with Golden Baby Potatoes

Ingredients

• 2½–3 lb beef chuck roast
• 1½ lb baby potatoes
• 4 garlic cloves, minced
• 4 tbsp butter
• 1 cup beef broth
• ½ cup heavy cream
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper
• ½ cup grated Parmesan
• Fresh parsley for garnish

Method

1. Season the beef roast with salt, pepper, paprika, and Italian seasoning.
2. Sear the roast in butter in a hot pan until browned on all sides.
3. Transfer the beef and baby potatoes to the slow cooker; add garlic and beef broth.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.
5. During the last 20-30 minutes, stir in the heavy cream and Parmesan to form a creamy sauce.
6. Spoon the garlic-butter cream sauce over the beef and potatoes.
7. Garnish with fresh parsley and serve hot.