🥩 Slow Cooker Garlic Butter Ribeye with Parmesan Mashed Potatoes 🥔

Savor the Richness: A Meal That Brings the Steakhouse to Your Home!

🍽️ Ingredients 🍽️

#### For the Parmesan Mashed Potatoes:
- 6 medium potatoes, peeled and cubed
- 1/2 cup milk (more if needed)
- 1/4 cup butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chives or green onions, chopped, for garnish

#### For the Garlic Butter Ribeye:
- 1 lb ribeye steak, cut into large chunks
- Salt and pepper to taste
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup beef broth
- Fresh parsley, chopped, for garnish

🧑‍🍳 Directions 🧑‍🍳

1. For the Garlic Butter Ribeye:
   - Season ribeye chunks with salt and pepper. In a skillet over medium-high heat, melt 2 tbsp of butter. Sear the ribeye on all sides for 2-3 minutes until browned. Transfer to the slow cooker.
   - Add the remaining butter, minced garlic, thyme, rosemary, and beef broth to the slow cooker. Cover and cook on low for 5-6 hours or on high for 3-4 hours until the meat is tender.

2. For the Parmesan Mashed Potatoes:
   - When the ribeye is nearly done, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
   - Add milk, butter, and grated Parmesan cheese. Mash until smooth and creamy. Adjust consistency with more milk if needed. Season with salt and pepper.

3. To Serve:
   - Plate the garlic butter ribeye over the creamy Parmesan mashed potatoes. Drizzle some of the garlic butter sauce from the slow cooker over the steak for added flavor. Garnish with chopped parsley, chives, or green onions.

🍎 Nutritional Information 🍎
- Calories: Approximately 800 per serving
- Carbohydrates: 45g
- Proteins: 50g
- Fats: 45g

💡 Tips and Tricks 💡
- For an even creamier texture in the mashed potatoes, use heavy cream instead of milk.
- If you prefer a crispier steak, sear the ribeye chunks on high heat for a shorter time to get a golden crust before slow cooking.

⏳ Preparation time ⏳
Preparation time: 20 minutes | Cooking time: 6 hours | Serving: 4