Sink into the comforting aroma of slow-simmered beef enriched with fragrant garlic and fresh rosemary. This tender, fall-apart roast couldn’t be easier to whip up in your slow cooker, giving you a hearty meal without hovering over the stove for hours. It’s the perfect dish for a Sunday supper or a delightful midweek treat when you’re craving something homey and delicious.
Ingredients
- 1 (3–4 pound) chuck roast
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and freshly ground black pepper, to taste
Instructions
Begin by seasoning your chuck roast generously with salt and pepper on all sides. Warm up a skillet over medium-high heat, then drizzle in the olive oil. Sear the roast until it’s nicely browned—around two to three minutes per side. This step locks in flavor and gives the meat a rich color.
Transfer the seared roast into your slow cooker. In a small bowl, mix together the minced garlic, chopped rosemary, and dried thyme, then scatter this mixture over and around the roast. Pour the beef broth into the slow cooker, ensuring there’s enough liquid to keep the meat moist but not completely submerged.
Cover and cook on low for 8 hours, or until the beef is fork-tender. If you’d prefer a shorter cooking time, set the slow cooker on high and leave it for about 4 to 5 hours. For a thicker sauce, whisk the cornstarch into a tablespoon of water, then stir it into the cooking liquid during the final 30 minutes of cooking.
To serve, gently remove the roast from the slow cooker and slice or shred it. Spoon the fragrant sauce over the meat and garnish with an extra sprinkle of fresh herbs.
This recipe is a standout because it’s incredibly hands-off, making it ideal for busy families, meal preppers, or anyone craving a home-cooked feast without the fuss. The slow cooker method keeps the roast juicy and full of savory depth, while the rosemary-garlic blend adds a bright, aromatic twist. You can reduce sodium by opting for low-salt beef broth, and it’s easy to switch up herbs to whatever you love—try thyme, oregano, or even a sprinkle of chili flakes for heat. Enjoy the comforting warmth of this dish as is or alongside mashed potatoes, roasted vegetables, or crusty bread for sopping up every last drop of that mouthwatering gravy.
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.
