This Easy Garlic & Onion Beef Arm Roast in the Slow Cooker features tender beef infused with aromatic garlic and onions. Perfect for a hearty dinner, it’s a simple recipe that blends savory flavors into a juicy, nutritious meal with minimal effort.
Why You’ll Love This Recipe
This garlic and onion beef arm roast in the slow cooker is a nutritious, hearty dinner option that transforms tender beef into a savory delight with aromatic garlic and onions, perfect for a comforting meal. Easy to prepare with hands-off cooking, it’s packed with protein and flavor. Versatile—serve with mashed potatoes or enjoy solo—this recipe offers a guilt-free indulgence that’s both delicious and satisfying.
Recipe Tips and Tricks
- Sear the Roast: Enhances flavor and texture.
- Use Fresh Garlic: Adds better taste and aroma.
- Cook on Low: Develops tender meat.
- Stir Occasionally: Ensures even seasoning distribution.
- Check Doneness: Meat should shred easily.
- Avoid Overfilling: Leaves room for juices to blend.
- Serve Warm: Maximizes the juicy appeal.
- Thicken Juices if Desired: Add a slurry if too thin.
- Rest Before Serving: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak salt to preference.
Easy Garlic & Onion Beef Arm Roast in the Slow Cooker
Tender garlic onion beef roast, easy slow cooker dinner.
Ingredients
- ½ tsp black pepper
- 1 cup low-sodium beef broth
- 1 large onion
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp thyme
- 3 lbs arm roast
- 4 cloves garlic, minced
Instructions
- Prep the Roast: Season arm roast with salt and pepper.
- Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 3-4 minutes per side until browned. Transfer to slow cooker.
- Slice the Veggies: Slice onion and mince garlic.
- Combine Ingredients: Place onion and garlic around the roast in the slow cooker. Add beef broth and Worcestershire sauce.
- Season the Dish: Sprinkle thyme over the roast and stir to mix the ingredients evenly.
- Set the Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-6 hours until meat is tender.
- Check Doneness: Ensure the roast shreds easily with a fork.
- Shred the Meat: Remove roast, shred with two forks, and return to the slow cooker. Stir to coat with juices.
- Rest the Roast: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
- Serve and Enjoy: Garnish with chopped parsley and serve warm with your favorite sides, and savor the garlicky,
Notes
- Sear roast first for flavor; use fresh garlic for aroma.
- Stir occasionally for even cooking; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for gluten-free diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 28Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 374mgCarbohydrates 3gFiber 0gSugar 1gProtein 1g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Arm Roast (3 lbs): Beef, for hearty texture.
- Onion (1 large): Sliced for sweetness.
- Garlic (4 cloves): Minced for depth.
- Beef Broth (1 cup): Low-sodium for base.
- Olive Oil (1 tbsp): For searing roast.
- Worcestershire Sauce (1 tbsp): For savory umami.
- Salt (1 tsp): Enhances flavor; adjust to taste.
- Black Pepper (½ tsp): Ground for a subtle kick.
- Thyme (1 tsp): Dried for earthy flavor.
- Parsley (1 tbsp, chopped): Fresh for garnish.
Variations and Substitutions
- Meat Swap: Use chuck roast or brisket.
- Veggie Swap: Add carrots or celery.
- Broth Swap: Use chicken broth for variety.
- Oil Swap: Use avocado oil or omit.
- Sauce Swap: Use soy sauce instead of Worcestershire.
- Herb Swap: Use rosemary instead of thyme.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Low-Sodium: Reduce or skip salt based on broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
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