Beef Chuck Roast in The Slow Cooker Garlic Herb Beef. Pour melted garlic butter over beef chuck roast, and 4 ingredients into slow cooker to make a savory holiday dinner that my house is always a yes.
It is a slow cooker garlic herb beef roast, the type of main dish that just takes care of itself during a holiday when you are busy with all the other preparations. It begins with the same manner in which I would have my mom make her Sunday pot roasts back on the farm: a nice, hearty chuck roast, lots of butter and even more garlic than you believe you require. In this case we are melting butter with garlic and herbs, and pouring it directly over the uncooked beef in the slow cooker, with only four more basic pantry ingredients. When the day is well down in the road and the air of the house is that of a small town church supper, the meat is already fork-tender, savory and well-flavored–one of those dependable always-yes suppers my family orders every December.
Servings: 6
Ingredients
-
3 to 3 1/2 pounds beef chuck roast
-
1/2 cup (1 stick) unsalted butter
-
6 cloves garlic, finely minced
-
2 teaspoons Italian blend of herbs (dried thyme and rosemary) mixed.
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper.
Beef Chuck Roast: Directions
-
Place the beef chuck roast into the 5-7 quart slow cooker with the fat side up on the counter. In case it has any pieces of fat over the surface that are large, leave them on as the flavor.
-
Add the butter and minced garlic to a small saucepan or bowl that is safe in a microwave. Heat the butter on the stove on low or take in 20-30 second short bursts in the microwave until it is all melted and warm but not sizzling.
-
Add the dried Italian herb mixture to the melted garlic butter, with the salt and black pepper, and stir until the seasonings have been evenly distributed.
-
Uncovered with the slow cooker, pour the warm garlic herb butter gradually over the top of the raw chuck roast and ensure that the surface is well covered and the butter falls down the sides and into the bottom of the crock.
-
Place the lid of the slow cooker. Bake on LOW 8-9 hours or on HIGH 4-5 hours until the roast is extremely tender and can be pulled to pieces using the fork.
-
After cooking, the roast should be pulled up onto a cutting board with much care. Allow to rest approximately 10 minutes then cut across the grain or draw into big chunks. If you want, remove the top layer of cooking juices in the slow cooker with a skimmer.
-
Put the cooked and shredded beef on a plate, then pour some of the warm garlic and herb sauce from the slow cooker over it. On the side drizzle out the remaining juices.
Variations & Tips
-
To make it a little more tangy, you could add a splash (2 to 3 tablespoons) of Worcestershire sauce or soy sauce to the melted garlic butter before pouring it over the roast but in that case, cut the amount of salt a little.
-
In case you like fresh herbs, you can replace the 2 tablespoons combined of chopped fresh rosemary, thyme, and parsley with the dried Italian mix instead and stir them into the melted butter before pouring.
-
To turn this into more of a one-pot meal, an insertion of large chunks of peeled carrots and small halves of potatoes in the slow cooker before the addition of the garlic butter will cook in the same savory juices.
-
To make the gravy more rich, take out the roast that has been cooked, and whisk the slurry of 2 tablespoons of cornstarch and 2 tablespoons of cold water to the hot cooking liquid and cook on HIGH about 10-15 minutes until slightly thickened.
-
Leftovers are also a good thing to reheat; shred the meat and heat it in its juices and pack on toasted roll with a slice of provolone the next day and make easy sandwiches.
Onion Pot Roast Slow-Cooker 4-Ing