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- 3 to 4 pounds of beef chuck roast - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon olive oil - 4 large carrots, chopped into chunks - 3 large potatoes, diced - 1 large onion, quartered - 4 cups beef broth - 1 tablespoon Worcestershire sauce - Salt and pepper to taste - Fresh parsley for serving - Crusty bread pairing When I make garlic herb pot roast, I focus on fresh ingredients. The beef chuck roast is my star. It has the right fat to keep the meat juicy. I choose fresh garlic and herbs for a bold taste. Rosemary and thyme add depth to the dish. For the veggies, I like carrots, potatoes, and onions. They soak up the broth and flavors. The beef broth gives richness, while Worcestershire sauce adds a kick. I always season with salt and pepper to enhance the taste. To finish, I often add fresh parsley. It brightens the dish. Crusty bread pairs well for dipping in the savory broth. Each bite is pure comfort. Start by searing the beef chuck roast. Heat olive oil over medium-high heat in a large skillet. Season the roast with salt and pepper. Once the oil is hot, add the roast to the pan. Sear each side for about 4-5 minutes or until it gets a nice brown color. This step helps lock in flavor. After browning, take the roast out and set it aside. Now, it's time to set up the slow cooker. Begin by layering chopped carrots, diced potatoes, and quartered onions at the bottom. Make sure to spread them evenly. Next, mix the minced garlic, chopped rosemary, chopped thyme, Worcestershire sauce, and a pinch of salt and pepper in a small bowl. This mixture will create a flavorful garlic herb paste. Rub the garlic herb paste all over the seared roast. Place the roast on top of the veggies in the slow cooker. Pour in the beef broth around the roast. Ensure the vegetables are submerged but the top of the roast stays above the liquid. Cover the slow cooker and set it to cook. For a tender roast, cook on low for 8-10 hours or on high for 4-6 hours. Check for tenderness; the meat should be easy to pull apart with a fork. To boost flavor, add more herbs or spices. Consider using oregano or bay leaves. You can also try marinating the roast. A simple mix of olive oil, garlic, and herbs works wonders. Let the roast sit in the marinade for at least an hour. This extra step makes a big difference. Low and slow cooking is key for tender meat. Set your slow cooker to low for 8-10 hours. This time allows the meat to break down and become soft. Check doneness by inserting a fork. If it easily pulls apart, it’s ready. Let the roast rest for 10-15 minutes after cooking. This step keeps the juices inside. For a beautiful display, serve the pot roast in a large bowl. Slice the meat and arrange it over the veggies. Drizzle some cooking broth on top for added flavor. You can garnish with fresh parsley for color. Pair with crusty bread for a complete meal. This adds texture and makes the dish even more inviting. {{image_2}} You can switch the beef chuck roast for other cuts. A brisket works well too. If you want leaner meat, try a bottom round roast. Each cut gives a unique taste. You can also mix up the veggies. Use seasonal vegetables like turnips or parsnips. They add great flavor and nutrition. Want a quicker meal? Try an Instant Pot. Sear the meat first, then cook it for about 60 minutes. This gives you tender meat fast. You can also braise in the oven. Set your oven to 300°F. Cook the pot roast in a covered dish for about 3 hours. This method keeps everything moist and tasty. To deepen the flavor, add a splash of wine or beer. Both add richness to the broth. If you want a hint of sweetness, use balsamic vinegar. It balances the savory notes. Just a tablespoon will do. Each of these changes makes the dish even more special. To keep your garlic herb pot roast fresh, store leftovers in the refrigerator. Place the roast and vegetables in an airtight container. This method keeps the flavors intact for up to four days. If you want to save it for longer, freeze the leftovers. Cut the roast into slices before placing it in a freezer-safe bag. Remove as much air as you can. This way, it can last for up to three months. When reheating, keep the roast tender. Use the oven set to 300°F (150°C). Place the roast in a baking dish with some broth. Cover it with foil to keep the moisture in. For sides, use the microwave. Heat them in short bursts. This helps prevent them from drying out. Stir them between intervals for even warming. Leftovers are great for meal prep. You can turn pot roast into tasty sandwiches or wraps. Just shred the meat and add your favorite toppings. Another idea is to make a pot roast stew. Mix in some extra vegetables and broth. You can also create a savory hash with diced roast, potatoes, and eggs. These options make your meals fun and varied! You should cook your pot roast for 8-10 hours on low. If you use high, aim for 4-6 hours. The longer cooking time makes the meat tender. Yes, you can use frozen beef! However, make sure to defrost it safely. The best way is to put it in the fridge overnight. If you cook it from frozen, add extra cooking time. Always check that the meat reaches a safe temperature of 145°F. Try these side dishes with your pot roast: - Mashed potatoes - Roasted Brussels sprouts - Green beans - A fresh garden salad - Crusty bread for dipping These sides will balance the rich flavors of the pot roast. Enjoy! This blog post shared how to make a delicious garlic herb pot roast. We explored key ingredients like beef chuck, fresh herbs, and hearty veggies. I provided step-by-step instructions for preparing, cooking, and serving. We also discussed tips to enhance flavor and achieve tenderness while offering ideas for variations and storage. In conclusion, with these methods, you can enjoy a comforting meal tailored to your tastes. Dive into the joy of cooking and share this savory dish with loved ones.

Garlic Herb Pot Roast Slow Cooker

Savor the rich flavors of Garlic Herb Pot Roast Delight, a mouthwatering recipe that’s perfect for family dinners! This tender chuck roast, seasoned with garlic and fresh herbs, simmers to perfection in a slow cooker alongside hearty vegetables. Discover how to make this comforting dish that will warm hearts and satisfy appetites. Click through for the full recipe and get cooking today! #PotRoast #ComfortFood #SlowCookerRecipes #Foodie
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Ingredients
  

3 to 4 pounds of beef chuck roast

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon olive oil

4 large carrots, chopped into chunks

3 large potatoes, diced

1 large onion, quartered

4 cups beef broth

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Optional: fresh parsley for garnish

Instructions
 

Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper. Once the oil is hot, sear the roast on all sides until browned, about 4-5 minutes per side. Remove from the skillet and set aside.

    Prepare the Slow Cooker: In the bottom of the slow cooker, layer the chopped carrots, potatoes, and onion evenly.

      Mix the Aromatics: In a small bowl, combine the minced garlic, rosemary, thyme, Worcestershire sauce, and a pinch of salt and pepper. Mix well to form a paste.

        Combine: Rub the garlic herb mixture all over the seared roast. Place the roast on top of the vegetables in the slow cooker.

          Add Broth: Pour the beef broth around the roast, ensuring the vegetables are submerged but the top of the roast remains above the liquid.

            Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and falling apart.

              Serve: Once done, carefully remove the roast from the slow cooker and let it rest for a few minutes. Slice or shred the meat and serve it over the vegetables with some of the flavorful broth spooned over the top.

                Prep Time: 15 minutes | Total Time: 10 hours (including slow cooking) | Servings: 6-8

                  - Presentation Tips: Serve the pot roast in a large bowl with sliced herb garnish and a drizzle of the cooking broth on top. A side of crusty bread would complement the dish beautifully!