Garlic and Rosemary Crock Pot Beef Roast
 
Prep time
Cook time
Total time
 
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Serves: 4-6
Ingredients
  • 2-3 lb. beef chuck roast or rump roast
  • 16 oz. beef stock
  • 1 big onion
  • 2 cloves fresh garlic
  • 2 Tbsp. olive oil
  • 3-4 ribs of celery
  • 1 lb. baby carrots
  • 2 Tbsp. rosemary
  • 1 Tbsp. thyme
  • Salt & Pepper to taste
Instructions
  1. Prep your veggies by slicing the celery, dicing the onion, and mincing your garlic.
  2. Get a decent brown on your roast first (because slow-cooked beef often comes out gray-looking). Just pop it in the broiler on a foil-lined baking sheet for 3-4 minutes a side.
  3. Now, I have always been taught that to bring out the best flavor in garlic, you've GOT to saute it, you can't just toss it in. So I saute the onion and garlic together in oil on medium for a couple minutes, until the onions turn translucent. It's an extra pan, but it will jump-start the heavenly smells going in your house and it just takes a couple minutes!
  4. Then, I add the whole mix to the crock pot. Beef roast, stock, veggies, seasoning, onion-and-garlic mix. Cook it on high for 4-5 hours, or on low all day (8 hours or so).
  5. When the beef is tender, it's ready - just slice it up and serve it alongside baked potatoes or rolls.
Recipe by Happy Hour Projects at https://happyhourprojects.com/garlic-and-rosemary-crock-pot-beef-roast/