🥩 Melt-in-Your-Mouth Garlic Herb Slow Cooker Pot Roast

by

INGREDIENTS:

  • 3 lb beef chuck roast
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 4 whole garlic cloves
  • 1½ cups beef broth

  • 2 tbsp Worcestershire sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt

FOR THE GRAVY:

  • 2 tbsp cornstarch
  • 2 tbsp cold water

HOW TO MAKE:

  1. Pat the beef chuck roast dry with paper towels. Season generously with salt, black pepper, garlic powder, onion powder, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a rich golden-brown crust develops.
  3. Arrange the sliced onions in the bottom of a 6-quart slow cooker.
  4. Place the seasoned beef roast directly over the onions.
  5. Sprinkle the minced garlic over the roast and arrange the whole garlic cloves around the meat.
  6. Place the fresh rosemary and thyme sprigs on top of the beef.
  7. Add the butter over the roast.
  8. Mix the beef broth with Worcestershire sauce and pour it around the sides of the slow cooker.
  9. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is extremely tender and pulls apart easily with a fork.
  10. Carefully remove the roast and transfer it to a serving platter. Let it rest for a few minutes.
  11. Remove the herb stems from the cooking liquid.
  12. Mix the cornstarch with cold water until smooth. Stir the mixture into the hot cooking juices.
  13. Cover and cook on HIGH for another 15–20 minutes, until the gravy thickens.
  14. Slice the beef against the grain or gently shred it into large, tender pieces.
  15. Return the beef to the slow cooker and spoon the rich garlic herb gravy over the top.
  16. Serve hot with the softened onions and whole garlic cloves.

COOKING TIPS:

  • Chuck roast is the ideal cut for this recipe because its connective tissue breaks down during slow cooking, creating a tender, juicy texture.
  • Searing the roast before slow cooking adds deeper savory flavor, but you can skip this step for an easier dump-and-go meal.
  • Keep the lid closed during cooking to maintain consistent heat.
  • Fresh rosemary and thyme provide a wonderful aromatic flavor. Remove the woody stems before serving.
  • For extra-rich gravy, transfer the cooking juices to a saucepan and simmer until slightly reduced.
  • Serve with creamy mashed potatoes, roasted carrots, buttered noodles, or crusty bread.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

NUTRITIONAL INFORMATION:

Servings: 8

Approximate per serving:

  • Calories: 460 kcal
  • Protein: 38 g
  • Carbohydrates: 6 g
  • Total Fat: 31 g
  • Saturated Fat: 12 g
  • Fiber: 1 g
  • Sodium: 680 mg

Nutrition values are estimates and may vary depending on the beef cut, portion size, broth, and ingredient brands.

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