Ingredients (~8 servings)
- 4 lbs boneless beef chuck roast
- 12 small cloves garlic (for encrusting the beef)
- 2 tsp Diamond Crystal kosher salt (plus more to taste)
- 1 1/2 tsp ground black pepper
- 1 Tbsp garlic powder
- 2 Tbsp fresh thyme and rosemary, minced (or 1 Tbsp dried Italian seasoning)
- Olive oil (for searing)
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into large chunks
- 3 stalks celery, chopped
- 8 cloves garlic, smashed
- 1 1/2 lbs baby potatoes, whole or halved
- 6 sprigs fresh rosemary and thyme
- 2 cups beef broth
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 Tbsp balsamic vinegar
- 1 1/2 Tbsp tomato paste
- 1 1/2 tsp kosher salt
- 3/4 tsp ground black pepper
- Chopped Italian parsley for garnish
- 1 1/2 Tbsp cornstarch
- 3 Tbsp room temp water
Season and Prep the Chuck Roast
Pat the chuck roast completely dry with paper towels.
Using a paring knife, make about 12 deep incisions all over the roast and stuff the small garlic cloves all the way through.
Season both sides with a drizzle of olive oil, then hit it with the 2 tsp kosher salt, 1 1/2 tsp black pepper, 1 Tbsp garlic powder, and the minced herbs.
Really work the seasoning into the meat – this is your flavor foundation.
Sear the Roast Until Golden Brown
Heat a few generous drizzles of olive oil in a large cast iron skillet over medium-high heat.
Sear the roast on both sides until you get a deep golden brown crust – about 5-6 minutes per side without moving it around.
Don’t rush this step; that crust is where all the flavor comes from.
Set the seared roast aside while you set up the slow cooker.
Layer Everything in the Slow Cooker
In your 8-quart slow cooker, add half the chopped vegetables (onions, carrots, celery), the smashed garlic, and some of the potatoes to create a bed for the roast.
This elevates the meat slightly so it doesn’t sit directly in the liquid.
Place the seared roast on top, then arrange the remaining vegetables and potatoes around it.
Tuck the herb sprigs around the roast wherever they fit.
Make the Cooking Liquid
In a bowl, whisk together the beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper.
Pour this mixture evenly into the slow cooker.
The liquid should come about halfway up the roast – not covering it completely since the meat will release its own juices as it cooks.
Cook Low and Slow for 8-10 Hours
Cover with the lid and cook on LOW for 8-9 hours until the meat shreds easily with a fork.
For a 4 lb roast, I’d lean toward the full 9-10 hours since larger pieces need more time to break down completely.
The meat is done when you can pull it apart with two forks without any resistance.
Shred and Serve with Gravy
Transfer the roast to a cutting board and shred into medium-sized chunks using two forks.
Arrange the shredded meat on a platter with the vegetables and potatoes.
For the gravy: strain the cooking liquid into a saucepan and skim off any excess fat floating on top.
Bring to a low simmer, then whisk together the cornstarch and water to make a slurry.
Slowly whisk the slurry into the simmering liquid until it thickens to your liking – usually ~2-3 minutes.
Garnish everything with chopped parsley and serve with crusty bread for soaking up that gravy.
Slow Cooker Pot Roast
Ingredients
Ingredients (~8 servings)
- 4 lbs boneless beef chuck roast
- 12 small cloves garlic for encrusting the beef
- 2 tsp Diamond Crystal kosher salt plus more to taste
- 1 1/2 tsp ground black pepper
- 1 Tbsp garlic powder
- 2 Tbsp fresh thyme and rosemary or 1 Tbsp dried Italian seasoning, minced
- Olive oil for searing
- 1 large yellow onion chopped
- 3 medium carrots peeled and cut into large chunks
- 3 stalks celery chopped
- 8 cloves garlic smashed
- 1 1/2 lbs baby potatoes whole or halved
- 6 sprigs fresh rosemary and thyme
- 2 cups beef broth
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 Tbsp balsamic vinegar
- 1 1/2 Tbsp tomato paste
- 1 1/2 tsp kosher salt
- 3/4 tsp ground black pepper
- Chopped Italian parsley for garnish
- 1 1/2 Tbsp cornstarch
- 3 Tbsp room temp water
Instructions
- Pat roast dry with paper towels.
- Make 12 deep incisions in roast and stuff with garlic cloves.
- Drizzle roast with olive oil and season with 2 tsp salt, 1 1/2 tsp pepper, 1 Tbsp garlic powder, and minced herbs.
- Heat olive oil in cast iron skillet over medium-high heat and sear roast 5-6 minutes per side until golden brown.
- Layer half the onions, carrots, celery, smashed garlic, and potatoes in slow cooker.
- Place seared roast on top and arrange remaining vegetables and potatoes around it.
- Tuck herb sprigs around roast.
- Whisk together beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, 1 1/2 tsp salt, and 3/4 tsp pepper.
- Pour liquid mixture into slow cooker until it reaches halfway up the roast.
- Cover and cook on LOW for 9 hours until meat shreds easily with a fork.
- Transfer roast to cutting board and shred with two forks.
- Arrange shredded meat on platter with vegetables.
- Strain cooking liquid into saucepan and skim off excess fat.
- Bring liquid to low simmer.
- Whisk cornstarch and water together to make slurry.
- Slowly whisk slurry into simmering liquid and cook 2-3 minutes until thickened.
- Garnish with chopped parsley and serve.
