Garlic Herb Beef Chuck Roast Slow Cooker

Garlic Herb Beef Chuck Roast Slow Cooker. This slow cooker garlic herb beef roast is a perfect holiday dinner that cooks all by itself while you handle everything else. Made with a hearty chuck roast, real butter, and lots of garlic, it comes out soft, juicy, and full of rich flavor every single time.

This is the kind of meal that makes the whole house smell amazing. It is made just like old-fashioned Sunday pot roast — with a big chunk of beef, good butter, and garlic. You mix the butter with garlic and herbs and pour it right over the raw meat in the slow cooker with just four more things from your pantry. After a full day of cooking low and slow, the beef gets so soft you can pull it apart with a fork. Every December, my family asks for this dinner without fail. It is warm, filling, and always a crowd-pleaser.

You can serve this roast cut into slices or pulled into big soft pieces, with all those tasty garlic herb juices spooned right on top. It goes great with mashed potatoes or buttered egg noodles to soak up the broth. Add something green on the side like steamed green beans, roasted Brussels sprouts, or a simple salad with tangy dressing to balance out all that richness. If you are making this for a holiday meal, it pairs nicely with corn casserole, glazed carrots, or scalloped potatoes.

Servings: 6

Ingredients

• 3 to 3½ pounds beef chuck roast
• ½ cup (1 stick) unsalted butter
• 6 cloves garlic, finely minced
• 2 teaspoons dried Italian herb blend (or a mix of dried thyme and rosemary)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Garlic Herb Beef Chuck Roast: Directions

1. Put your slow cooker on the counter and place the beef chuck roast in the middle with the fat side facing up. Leave any big pieces of fat on the meat because they add a lot of good flavor while it cooks.
2. Put the butter and minced garlic together in a small pot or a microwave-safe bowl. Melt the butter on the stove over low heat, or heat it in the microwave in short 20 to 30 second bursts until it is fully melted and warm but not bubbling.
3. Stir the dried Italian herb blend, salt, and black pepper into the warm garlic butter until everything is mixed together evenly.
4. With the slow cooker lid off, slowly pour the warm garlic herb butter all over the top of the raw chuck roast. Make sure to cover the surface well and let the butter drip down the sides and into the bottom of the pot.
5. Put the lid on the slow cooker. Cook on LOW for 8 to 9 hours, or on HIGH for about 4 to 5 hours. The roast is ready when it is very soft and you can easily pull it apart using a fork.
6. When the meat is done, carefully lift it out and place it on a cutting board. Let it sit for about 10 minutes. Then cut it against the grain or pull it apart into big chunks. If you want, skim off any extra fat floating on top of the cooking juices left in the pot.
7. Place the sliced or pulled beef on a serving plate and spoon some of the warm garlic herb juices from the slow cooker over the top. Pour the rest of the juices into a small bowl or gravy boat and serve it on the side so everyone can add more.