Ingredients
For the beef roast
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3–4 lb (1.4–1.8 kg) beef chuck roast
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2 medium onions, thickly sliced
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1 tbsp olive oil, optional for searing
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1 tsp salt, or to taste
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1 tsp freshly ground black pepper
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1 tsp paprika
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1 tsp dried thyme
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½ tsp onion powder
Garlic butter sauce
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½ cup (115 g) unsalted butter
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6 garlic cloves, minced
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh parsley, chopped
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½ tsp dried thyme
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½ tsp black pepper
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1 tbsp Worcestershire sauce
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½ cup (120 ml) beef broth
Optional vegetables
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3 carrots, cut into chunks
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1 lb (450 g) baby potatoes
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2 celery stalks, chopped
Instructions
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Prepare the beef: Pat the beef roast dry with paper towels. Season all sides with salt, black pepper, paprika, thyme, and onion powder.
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Prepare the onions: Slice the onions and spread them across the bottom of a 6-quart slow cooker. Add carrots and potatoes if desired.
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Sear the roast (optional): Heat olive oil in a skillet over medium-high heat. Sear the beef for 2–3 minutes on each side until nicely browned. This adds extra flavor.
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Make the garlic butter: Melt butter in a small saucepan over low heat. Add minced garlic, rosemary, parsley, thyme, black pepper, and Worcestershire sauce. Cook gently for about 1 minute until fragrant. Do not burn the garlic.
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Add the beef: Place the seasoned beef roast on top of the onions in the slow cooker.
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Pour over the butter: Spoon the warm garlic butter mixture evenly over the roast, making sure the garlic and herbs cover the top.
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Add the broth: Pour beef broth around the sides of the roast, not directly over the garlic butter topping.
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Slow-cook: Cover and cook on LOW for 8–9 hours or HIGH for approximately 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
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Check tenderness: Cooking time depends on the size and thickness of the roast. Continue cooking if the meat is still firm.
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Rest and slice: Carefully remove the roast and let it rest for 10 minutes. Slice or shred against the grain.
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Serve: Spoon the flavorful garlic butter cooking juices over the beef. Garnish with fresh parsley and rosemary.
Nutrition Information
Estimated per serving, based on 8 servings without optional vegetables.
| Nutrient | Approximate amount |
|---|---|
| Calories | 430–520 kcal |
| Protein | 38–45 g |
| Carbohydrates | 2–4 g |
| Total fat | 28–36 g |
| Saturated fat | 13–17 g |
| Fiber | 0–1 g |
| Sugar | 1–2 g |
| Sodium | 450–700 mg |
Nutrition varies depending on the beef cut, butter quantity, broth, and serving size.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Dairy: Contains butter.
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Gluten: Worcestershire sauce and beef broth may contain gluten or wheat-derived ingredients; check labels.
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Possible soy: Check broth and Worcestershire sauce ingredients.
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Dairy-free option: Replace butter with olive oil or a suitable dairy-free butter alternative.
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Gluten-free option: Use certified gluten-free beef broth and Worcestershire sauce.
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Nut-free preparation: Check all packaging for nut ingredients and cross-contact warnings.
Always check product labels if preparing this recipe for someone with food allergies.
Q/S — Questions & Tips
Q: Which cut of beef is best?
Beef chuck roast is ideal because its connective tissue breaks down during slow cooking, producing tender, juicy meat.
Q: Can I use a different cut of beef?
Yes. Brisket or beef shoulder can also work. Leaner cuts may become drier if overcooked.
Q: Can I cook it without searing?
Absolutely! Searing is optional. It adds extra flavor and color, but the slow cooker can cook the roast directly.
Q: Can I add potatoes and carrots?
Yes. Place them underneath and around the roast so they cook in the flavorful juices.
Q: Can I make extra garlic butter sauce?
Yes. Double the garlic butter ingredients if you want extra sauce for serving. Keep the additional butter from overpowering the beef.
Q: How do I make gravy?
Strain 1½ cups of the cooking liquid into a saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, whisk it into the liquid, and simmer until thickened.
Q: Can I use dried rosemary instead of fresh?
Yes. Use about 1 teaspoon dried rosemary instead of 1 tablespoon fresh rosemary.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and use within 3–4 days. Store the meat with some cooking juices to keep it moist.
Q: Can I freeze the beef roast?
Yes. Freeze cooled beef with some cooking liquid in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Chef’s tip: Place sliced onions underneath the roast and pour the garlic butter over the top. The onions become soft and flavorful while the beef slowly absorbs the rich rosemary-garlic butter.