Looking for an effortless yet show-stopping family dinner? This Garlic-Herb Slow Cooker 2lb Roast is exactly what you need. Pop it in the slow cooker in the morning, go about your day, and come back to a heavenly aroma and a fork-tender roast that’s perfect for a comforting weeknight meal or a relaxing Sunday supper with loved ones.
Ingredients
- 2 lb beef roast (chuck or rump)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 large onion, sliced
- 3 large carrots, cut into chunks
- 2 ribs celery, sliced
- 1 cup beef stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
Start by warming a skillet with olive oil over medium-high heat. Pat the roast dry with a paper towel, then season it all around with salt and pepper. Sear the roast in the hot skillet for about two minutes per side, just until it forms a lovely browned crust.
Remove the roast from the skillet and set it into your slow cooker. Sprinkle the minced garlic, dried rosemary, and thyme over the top. Next, layer the sliced onion, carrot chunks, and celery around the roast to create a cozy vegetable nest. Finally, pour the beef stock over everything so it accumulates at the bottom of the slow cooker.
Cover the slow cooker and cook on low for about 8 hours (or 4–5 hours on high) until the roast is tender and the vegetables are soft. If you’d like a thicker gravy, remove the roast once it’s done and whisk the cornstarch mixture into the cooking liquid. Cook on high with the lid slightly ajar for an additional 10 to 15 minutes, or until the sauce thickens to your liking.
Slice or shred the roast and spoon some of that savory sauce on top. Serve alongside mashed potatoes, buttered noodles, or crusty bread to soak up every last drop of flavor.
This versatile Garlic-Herb Slow Cooker 2lb Roast is a comforting choice for anyone wanting a hearty, no-fuss beef dinner. The slow cooking method is ideal for turning tougher cuts into melt-in-your-mouth slices; plus, you can swap out the vegetables if you like (think sweet potatoes or parsnips) for a twist on texture and taste. Whether it’s a busy weeknight or a cozy Sunday, this recipe fits the bill perfectly—easy to make, easy to adapt, and oh-so satisfying.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
