Slow-Cooked Rustic Garlic Herb Meat Roast
This hearty roast develops rich flavor and becomes tender after several hours of slow cooking.
Ingredients
- 1.5–2 kg (3–4 lb) beef chuck roast, beef brisket, or lamb shoulder
- 2 tbsp olive oil
- 8–10 garlic cloves, minced
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp paprika
- 1 large onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth or stock
- 2 tbsp tomato paste (optional)
- 2 bay leaves
Instructions
1. Season the Meat
Combine the garlic, salt, pepper, rosemary, thyme, paprika, and olive oil. Rub the mixture all over the roast.
2. Sear (Optional but Recommended)
Heat a skillet over medium-high heat and brown the roast on all sides, about 3–4 minutes per side.
3. Prepare the Slow Cooker
Place the onions, carrots, and celery in the bottom of the slow cooker. Add the broth, tomato paste, and bay leaves.
4. Slow Cook
Place the roast on top of the vegetables.
- Low setting: 8–10 hours
- High setting: 4–6 hours
Cook until the meat is fork-tender.
5. Rest and Serve
Remove the roast and let it rest for 10–15 minutes before slicing or shredding.
Optional Gravy
- Strain the cooking liquid into a saucepan.
- Simmer for 5–10 minutes.
- For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the liquid until thickened.
Serving Ideas
- Mashed potatoes
- Roasted vegetables
- Rice or couscous
- Crusty bread
This recipe typically serves 6–8 people and tastes even better the next day as the flavors continue to develop.
