Slow Sunday · Inspired by Fellow Cooks
Recipe adapted from Cooking For My Soul.
Slow-Cooker Garlic & Herb Chuck Roast
Turn a classic 3 lb dry-aged Angus Chuck Roast into a melt-in-your-mouth family dinner. Studded with whole garlic cloves and slow-braised alongside root vegetables, this hands-off recipe yields rich pan juices and incredibly tender beef with minimal prep work.
Time8–9 hours in the slow cooker (estimate)
EaseEasy
CutChuck Roast Prime Dry Aged Angus
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source3 lb boneless beef chuck roast
- 8 small garlic cloves, peeled
- 1½ tsp kosher salt & 1 tsp black pepper
- 1 tsp garlic powder & 2 tsp fresh minced thyme/rosemary
- 2 tbsp olive oil
- 1 yellow onion (sliced), 4 carrots (chunked), 4 red potatoes (quartered)
- 1½ cups beef broth
Method
- 1Pat chuck roast dry. Cut 8 small slits deep into the roast using a paring knife and insert a whole garlic clove into each opening. Season the exterior generously with salt, pepper, garlic powder, and minced herbs.
- 2Heat olive oil in a skillet over high heat. Sear roast for 5–6 minutes per side until a deep golden crust develops.
- 3Layer onions, carrots, and potatoes in the bottom of an 8-quart slow cooker. Place seared beef on top of the vegetables.
- 4Pour beef broth around the meat (filling less than halfway up the sides). Cover and cook on LOW for 8–9 hours until fork-tender.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.
Slow Sunday · Inspired by Fellow Cooks
Recipe adapted from Cooking For My Soul.
Slow-Cooker Garlic & Herb Chuck Roast
Turn a classic 3 lb dry-aged Angus Chuck Roast into a melt-in-your-mouth family dinner. Studded with whole garlic cloves and slow-braised alongside root vegetables, this hands-off recipe yields rich pan juices and incredibly tender beef with minimal prep work.
Time8–9 hours in the slow cooker (estimate)
EaseEasy
CutChuck Roast Prime Dry Aged Angus
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source3 lb boneless beef chuck roast
- 8 small garlic cloves, peeled
- 1½ tsp kosher salt & 1 tsp black pepper
- 1 tsp garlic powder & 2 tsp fresh minced thyme/rosemary
- 2 tbsp olive oil
- 1 yellow onion (sliced), 4 carrots (chunked), 4 red potatoes (quartered)
- 1½ cups beef broth
Method
- 1Pat chuck roast dry. Cut 8 small slits deep into the roast using a paring knife and insert a whole garlic clove into each opening. Season the exterior generously with salt, pepper, garlic powder, and minced herbs.
- 2Heat olive oil in a skillet over high heat. Sear roast for 5–6 minutes per side until a deep golden crust develops.
- 3Layer onions, carrots, and potatoes in the bottom of an 8-quart slow cooker. Place seared beef on top of the vegetables.
- 4Pour beef broth around the meat (filling less than halfway up the sides). Cover and cook on LOW for 8–9 hours until fork-tender.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.