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Slow Cooker Garlic Herb Pot Roast

Name: Slow Cooker Garlic Herb 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 yellow onion, sliced; 5 cloves garlic, minced; 2 cups beef broth; 1/2 cup red wine; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 tbsp balsamic vinegar; 1 lb baby potatoes; 4 large carrots, cut into chunks; 8 oz mushrooms, halved; 2 tbsp butter; 2 tbsp all-purpose flour; 2 tbsp chopped fresh parsley; 2 sprigs fresh rosemary

by @reacts.movies · Yum Yum

Serves

Recipe by Yum Yum · tiktok.com

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The method

Pat the chuck roast dry with paper towels.
Combine salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and dried rosemary.
Rub the seasoning mixture thoroughly over every side of the roast.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast for 3–4 minutes per side until deeply browned.
Transfer the roast to the slow cooker.
Arrange the sliced onion, minced garlic, potatoes, carrots, and mushrooms around the roast.
Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, Dijon mustard, and balsamic vinegar.
Pour the mixture around and over the roast.
Add the fresh rosemary sprigs.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours.
Cook until the beef is extremely tender and easily pulls apart with a fork.
Carefully transfer the roast and vegetables to a serving platter.
Strain the cooking liquid if desired and transfer it to a saucepan.
Melt the butter in the saucepan and whisk in the flour to make a smooth roux.
Gradually whisk in the hot cooking liquid and simmer until the gravy becomes rich and slightly thickened.
Taste the gravy and adjust the salt and black pepper as needed.
Pour the hot gravy generously over the roast and vegetables.
Garnish with fresh parsley and serve immediately.

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