Imagine walking into your home after a long day, greeted by the irresistible aroma of a perfectly tender pot roast that's been slow-cooking all day. This isn't just another dinner - it's a culinary experience that transforms an ordinary chuck roast into a melt-in-your-mouth masterpiece that will have everyone at your table asking for the recipe. Our Slow Cooker Pot Roast with Garlic and Onions is the ultimate comfort food that requires minimal effort but delivers maximum flavor!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-5 lbs chuck roast
- 1 onion, quartered
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, chopped
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Remove the chuck roast from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels to ensure proper browning.
- Season the chuck roast generously on all sides with salt and freshly ground black pepper. For enhanced flavor, consider using a blend of kosher salt and coarse ground black pepper.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and carefully sear the roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side. This step helps lock in the meat's flavor and creates a rich exterior.
- While the meat is searing, quarter the onion and chop the carrots and potatoes into roughly 1-inch pieces. Mince the garlic cloves finely.
- Place the seared roast into the slow cooker. Arrange the chopped onions, carrots, and potatoes around and underneath the meat.
- Sprinkle minced garlic over the meat and vegetables. Pour the beef broth around the roast, ensuring it covers the bottom of the slow cooker but does not completely submerge the meat.
- Cover the slow cooker and set to low heat. Cook for 8 hours, allowing the meat to become tender and the vegetables to absorb the rich, savory flavors.
- After cooking, carefully remove the roast and vegetables. Let the meat rest for 10-15 minutes before slicing against the grain to ensure maximum tenderness.
- Optional: If desired, strain the remaining liquid and reduce it on the stovetop to create a rich gravy by whisking in a cornstarch slurry.
- Serve the pot roast with its accompanying vegetables, spooning some of the cooking liquid over the meat for added moisture and flavor.
Tips
- Temperature Matters: Always bring your roast to room temperature before cooking to ensure even cooking and maximum tenderness.
- Searing is Key: Don't skip the searing step! This crucial technique locks in flavors and creates a beautiful golden-brown crust that adds depth to your dish.
- Choose the Right Cut: Chuck roast is ideal due to its marbling, which breaks down during slow cooking and creates incredibly tender meat.
- Liquid Level: Add just enough beef broth to cover the bottom of the slow cooker - you want to braise, not boil, the meat.
- Slice Against the Grain: When serving, always slice the meat against the grain to ensure the most tender bites possible.
- Make-Ahead Friendly: This recipe is perfect for meal prep. It can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Gravy Upgrade: For an extra luxurious touch, reduce the cooking liquid and create a rich gravy by whisking in a cornstarch slurry.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 45g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 130mg
