Slow Cooker Garlic Onion Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 large onion, sliced
• 6 garlic cloves, roughly chopped
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 2 tbsp unsalted butter
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped fresh parsley

Method

1. Dry the chuck roast thoroughly with paper towels.
2. Season all sides with salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary.
3. Heat olive oil in a skillet over medium-high heat and sear the roast 3-4 minutes per side until browned.
4. Place sliced onion and chopped garlic in the bottom of the slow cooker.
5. Set the seared roast on top of the onions and garlic.
6. Whisk together beef broth, Worcestershire sauce, tomato paste, and brown sugar, then pour around the roast.
7. Top the roast with butter and cover the slow cooker.
8. Cook on low for 8-9 hours, until the beef is very tender and shreds easily.
9. Remove the roast and let it rest for 10 minutes.
10. Optionally, transfer the cooking liquid and onions to a saucepan for a thicker gravy.
11. Mix cornstarch with cold water and whisk into the simmering liquid; cook 2-3 minutes until thickened and glossy.
12. Slice or shred the roast and top with the gravy.
13. Garnish with parsley and serve with mashed potatoes or vegetables.