Entrée: United States – Slow-Cooked Chuck Roast with Onion and Garlic

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 8 hrs

Total 8 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) chuck roast
4 cloves garlic, minced
2 medium Vidalia onions, sliced
2 cups (480 ml) beef broth
2 tbsp (30 ml) olive oil
1 tsp (5 ml) dried thyme
Salt and pepper to taste

Show original ingredient measurements

3 lb / 1.4 kg chuck roast
4 cloves garlic, minced
2 medium Vidalia onions, sliced
2 cups (480 ml) beef broth
2 tbsp (30 ml) olive oil
1 tsp dried thyme
Salt and pepper to taste

Instructions

1. Season the chuck roast generously with salt, pepper, and thyme. 
2. Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
3. Place the sliced onions and minced garlic in the bottom of a slow cooker. Place the seared roast on top of the onions and garlic.
4. Pour the beef broth over the roast and cover the slow cooker.
5. Cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and shreds easily with a fork.
6. Remove the roast from the slow cooker and let it rest for a few minutes before slicing. Serve with the cooked onions, garlic, and a ladle of the cooking juices over the top. Enjoy with mashed potatoes or crusty bread.