This recipe ditches the searing step (unless you want to) and uses the slow cooker to create a fall-apart roast infused with garlic and herbs. We’re using a chuck roast because its marbling makes it the most flavorful, melt-in-your-mouth choice for slow cooking.
Slow-Cooked Rustic Garlic Herb Meat Roast
Prep Time: 15 minutes | Cook Time: 8 hours on LOW | Serves: 6-8
Ingredients
For the Roast:
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3-4 lb beef chuck roast
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1 tbsp olive oil (only if searing)
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Salt and freshly ground black pepper
For the Rustic Garlic Herb Rub:
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8-10 whole garlic cloves, peeled and left whole (rustic!) or smashed
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2 tbsp fresh rosemary, chopped (or 2 tsp dried)
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2 tbsp fresh thyme leaves (or 2 tsp dried)
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1 tsp dried oregano
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1 tsp kosher salt
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½ tsp black pepper
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2 tbsp olive oil
For the Pot:
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1 large onion, thickly sliced
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4 large carrots, peeled and cut into 2-inch chunks
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1 lb baby potatoes or Yukon golds, halved
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1 cup beef broth (low sodium)
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2 tbsp Worcestershire sauce
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2 bay leaves
To Finish (Optional Gravy):
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2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
1. Prepare the Garlic Herb Paste
In a small bowl, combine the whole garlic cloves, rosemary, thyme, oregano, salt, and pepper with 2 tablespoons of olive oil. Use a mortar and pestle or the back of a fork to mash it into a chunky, rustic paste. The smell at this stage is incredible.
2. Prep and (Optionally) Sear the Roast
Pat the chuck roast dry with paper towels. If you have the time and want maximum depth, heat 1 tbsp olive oil in a heavy skillet over medium-high heat and deeply sear the roast on all sides for 3-4 minutes per side. If not, don’t worry—it will still be delicious. Rub the garlic herb paste all over the roast, pressing it in firmly.
3. Load the Slow Cooker
Scatter the sliced onion on the bottom of the slow cooker to form a rack for the meat. Place the herb-crusted roast on top. Arrange the carrots and potatoes around the sides. Pour the beef broth and Worcestershire sauce around the roast (don’t wash off the rub). Toss in the bay leaves.
4. Cook Low and Slow
Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours. You’ll know it’s ready when the meat shreds effortlessly with a fork and the vegetables are tender.
5. Finish and Serve
Remove the roast and vegetables to a platter and tent with foil. Discard the bay leaves. For an optional rustic pan gravy, skim excess fat from the juices in the pot. Whisk in the cornstarch slurry, turn the slow cooker to HIGH, and let it simmer uncovered for 10-15 minutes until thickened. Spoon this savory gravy generously over the roast.
This rustic dish delivers tender, aromatic beef that pairs perfectly with the garlic-infused vegetables. Let me know if you’d like a creamy horseradish sauce recipe to go alongside it!