Slow-Cooker Garlic Butter Herb Beef Roast

Ingredients

For the beef

• 1.5–2 kg (3–4 lb) beef chuck roast

• 2 tsp salt

• 1½ tsp freshly ground black pepper

• 1 tsp paprika

• 1 tsp dried Italian herbs

• 1 tbsp olive oil, for searing — optional

Garlic-herb butter sauce

• 115 g (8 tbsp) unsalted butter

• 8–10 cloves garlic, finely minced

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh parsley, chopped

• ½ tsp black pepper

• ½ tsp salt

• 1 tsp Worcestershire sauce

• ½ tsp onion powder

• ¼ tsp red pepper flakes — optional

Slow cooker

• 2 large onions, thickly sliced

• ½–1 cup (120–240 ml) beef broth

• 2–3 sprigs fresh rosemary

• 2–3 sprigs fresh thyme

• 1 tbsp Worcestershire sauce

Method

1. Prepare the roast.
   Pat the beef dry. Rub all over with salt, pepper, paprika and Italian herbs.

2. Make the garlic butter.
   Melt the butter gently in a small saucepan over low heat. Add minced garlic and cook for about 1–2 minutes—don’t brown the garlic. Stir in rosemary, parsley, pepper, salt, onion powder, red pepper flakes and Worcestershire sauce.

3. Prepare the slow cooker.
   Put the sliced onions across the bottom. Add the rosemary and thyme sprigs.

4. Sear the beef — recommended.
   Heat olive oil in a large skillet over medium-high heat. Brown the roast for about 2–3 minutes per side. This adds considerably more roasted flavor, although you can skip this step.

5. Add the roast.
   Place the beef on top of the onions.

6. Add the sauce.
   Pour roughly ⅔ of the garlic butter over the roast. Add the beef broth and Worcestershire sauce around the sides. Reserve the remaining butter for later.

7. Slow cook.

   • LOW: 7–9 hours

   • HIGH: 4–5 hours

   For a chuck roast, cook until it is very tender and easily pulls apart with a fork rather than relying only on the clock.

8. Baste.
   About halfway through cooking, spoon some of the liquid over the roast. Add the remaining garlic butter during the last 30–60 minutes.

9. Rest and serve.
   Remove the roast and rest for 10–15 minutes. Slice or shred against the grain. Spoon the buttery onion juices over the beef.

 Serving suggestions

Serve with:

• Mashed potatoes

• Roasted or steamed vegetables

• Green beans

• Carrots

• Dinner rolls

• Rice

For a thicker gravy, remove the beef and onions, then transfer about 1½ cups of the slow-cooker liquid to a saucepan. Mix 1 tbsp cornstarch + 2 tbsp cold water, whisk it in, and simmer until thickened.

 Approximate nutrition

Assuming 8 servings, using a 1.5 kg chuck roast and the full butter quantity:

These numbers can vary substantially with the beef’s fat content and how much of the butter/juices are actually consumed.

Nut/allergen info: This recipe contains no tree nuts or peanuts as written. Butter is dairy. Worcestershire sauce may contain fish (anchovy) and sometimes other allergens depending on the brand, so check the label if cooking for someone with allergies.