This Slow Cooker Garlic Herb Beef Roast is a tender, flavorful dish perfect for any occasion. With aromatic herbs, garlic, and slow-cooked goodness, this recipe delivers a melt-in-your-mouth experience that’s both hearty and comforting. It’s a fuss-free meal that will impress family and guests alike.
Recipe Tips and Tricks
- Sear for Flavor: Brown the roast before adding it to the slow cooker to lock in juices and enhance flavor.
- Layer Smartly: Place root vegetables at the bottom of the slow cooker for even cooking.
- Don’t Peek: Avoid lifting the lid during cooking to maintain consistent heat.
- Use Fresh Herbs: Fresh rosemary, thyme, and parsley will provide a more vibrant flavor.
- Check Tenderness: Cook until the beef easily shreds with a fork.
Why You’ll Love This Recipe
This recipe is a lifesaver for busy days when you want a home-cooked meal without constant attention. The slow cooker does all the work, turning an affordable beef roast into a luxurious, fork-tender delight. The rich blend of garlic, herbs, and slow-cooked juices creates a savory dish that’s satisfying and simple to prepare. Plus, it’s versatile, allowing you to customize it with your favorite veggies and herbs.
Slow Cooker Garlic Herb Beef Roast
Tender, garlic-infused beef roast cooked to perfection with fresh herbs and vegetables in your slow cooker.
Ingredients
- 3-4 pounds beef chuck roast
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 cup beef broth
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
- 1 large onion, sliced
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Prepare the Beef: Pat the beef roast dry with paper towels. Season it generously with salt and pepper on all sides.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. Transfer to the slow cooker.
- Layer Vegetables: Add carrots, potatoes, and onions to the bottom of the slow cooker. Place the roast on top.
- Add Garlic and Herbs: Sprinkle minced garlic, rosemary, and thyme over the roast. Pour beef broth around the sides, avoiding washing off the seasoning.
- Cook: Cover and cook on low for 8 hours or until the beef is tender and easily shredded with a fork.
- Thicken the Sauce (Optional): Remove the roast and vegetables. Whisk 2 tablespoons of flour into the cooking liquid and simmer on the stovetop until thickened. Pour over the roast before serving.
Notes
- Adjust seasoning to taste before serving.
- Use a meat thermometer to ensure the roast reaches an internal temperature of 190°F for maximum tenderness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 877Total Fat 49gSaturated Fat 20gTrans Fat 3gUnsaturated Fat 26gCholesterol 251mgSodium 762mgCarbohydrates 32gFiber 4gSugar 3gProtein 79g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Roast: Choose a chuck roast for its marbling, which ensures a juicy and tender result.
- Garlic: Fresh garlic cloves are essential for bold flavor. Don’t substitute with powder for this recipe.
- Herbs: Rosemary and thyme are classic, but feel free to experiment with oregano or marjoram.
- Vegetables: Carrots, potatoes, and onions add heartiness and absorb the roast’s delicious juices.
- Broth: Beef broth provides a rich base, but chicken or vegetable stock can be used in a pinch.
Variations and Substitutions
- Meat Options: Substitute the beef roast with pork shoulder or lamb for a different twist.
- Seasoning: Add paprika, cayenne, or cumin for a spicier flavor profile.
- Vegetables: Swap out potatoes for sweet potatoes or parsnips for a sweeter touch.
- Liquid Base: Replace beef broth with red wine for a deeper, more robust flavor.
- Herbs: Use dried herbs if fresh aren’t available, adjusting the quantity to avoid overpowering the dish.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Portion the roast and vegetables into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm in the oven at 300°F (150°C) or in the microwave, adding a splash of broth to keep it moist.
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