Savory Garlic & Herb Slow Cooked Beef Roast

Instructions

1. Start with a Sizzling Sear (Optional but Oh-So-Good): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pat your beef chuck roast dry with paper towels—dry meat sears better!—and season it all over with a generous pinch of salt and pepper. Place it in the hot skillet and let it sizzle for 3-4 minutes per side until it’s got a gorgeous golden-brown crust. This step is optional, but it adds a flavor boost that’ll make your roast unforgettable! Once seared, set it aside on a plate.
2. Prep the Crockpot Canvas: Take your slow cooker and layer the sliced onion across the bottom. These slices will caramelize slightly as they cook, adding a subtle sweetness that pairs perfectly with the beef. It’s like creating a flavor bed for your roast to rest on!
3. Place the Roast with Care: Gently set your seared (or raw, if skipping the sear) beef chuck roast on top of the onions. Position it fat-side up if possible—this lets the fat melt down and baste the meat as it cooks, keeping it juicy and tender.
4. Garlic Time—Flavor Bombs Away: Grab those garlic cloves, halve them, and tuck them around and on top of the roast. Don’t be shy—garlic is the hero here! As it slow cooks, it’ll soften and infuse the beef with a warm, mellow richness that’s pure magic.
5. Herb It Up: Nestle the fresh rosemary and thyme sprigs alongside the roast. Picture these herbs releasing their fragrant oils into the broth, wrapping the beef in earthy, aromatic goodness. If the sprigs are long, break them in half to spread the flavor love evenly across the pot.
6. Pour in the Broth: Slowly pour the 2 cups of beef broth around the roast—not over it, so you don’t wash off the seasoning. This savory liquid will keep everything moist and create a luscious base for drizzling or gravy later. Watch it settle in, ready to work its slow-cooking wonders!
7. Let the Crockpot Shine: Secure the lid on your slow cooker, then set it to low for 8 hours (for that fall-apart tenderness) or high for 4-5 hours if you’re craving it sooner. Now, kick back and relax—the Crockpot’s got this! Your kitchen will soon smell like a cozy, herb-infused haven.
8. Check the Roast’s Readiness: After cooking, lift the lid and take a peek. The beef should be so tender you can shred it with a fork. Remove the rosemary and thyme sprigs—they’ve given their all—and give the broth a gentle stir to mix in the onion and garlic flavors.
9. Rest and Slice: Using tongs, carefully transfer the roast to a cutting board and let it rest for 10 minutes. This step locks in the juices, making every slice succulent. Then, slice against the grain for maximum tenderness, or shred it if you’re going for a pulled-beef vibe.
10. Serve with Pride: Plate your savory masterpiece, spooning some of that fragrant broth over the top. Pair it with mashed potatoes, roasted veggies, or crusty bread to soak up the goodness. Take a moment to admire your work, then dig in—this is slow-cooked beef at its finest, and you nailed it!