Slow-Cooked Rustic Garlic Herb Meat Roast
Ingredients
3-4 lb (1.4-1.8 kg) beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
6-8 cloves garlic, minced
2 tsp fresh rosemary, chopped (or 1 tsp dried)
2 tsp fresh thyme, chopped (or 1 tsp dried)
1 tsp Italian seasoning
1 large onion, sliced
4 carrots, cut into chunks
1½ lbs (700 g) baby potatoes
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp butter
1 tbsp cornstarch (optional, for thickening)
2 tbsp cold water (optional)
Fresh parsley, chopped (for garnish)
Instructions
Pat the roast dry with paper towels. Season all sides with salt, pepper, paprika, onion powder, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.
Place the sliced onions, carrots, and potatoes in the bottom of a slow cooker.
In a small bowl, combine the minced garlic, rosemary, thyme, and Italian seasoning. Rub the mixture over the roast, then place it on top of the vegetables.
Pour the beef broth and Worcestershire sauce around the roast. Dot the top with butter.
Cover and cook:
Low: 8-10 hours (recommended)
High: 5-6 hours
The roast is ready when it is fork-tender and easily pulls apart.
For a thicker gravy, remove the roast and vegetables. Mix the cornstarch with the cold water, stir it into the cooking liquid, cover, and cook on High for 10-15 minutes until thickened.
Slice or shred the roast, serve with the vegetables, spoon the gravy over everything, and garnish with fresh parsley.
Serving Suggestions
Serve with crusty bread, buttered egg noodles, creamy mashed potatoes, or steamed green beans for a comforting rustic meal.
