Crock Pot Garlic Pot Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs 20 mins
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Total Time
8 hrs 30 mins
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Servings
10 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Garlic Pot Roast
Description
Crock Pot Garlic Pot Roast starts with a boneless beef roast seasoned simply with kosher salt, black pepper, and dried thyme. After browning in olive oil to seal in flavor, the roast is placed fat side up in a slow cooker. Smashed garlic cloves and reduced-sodium beef broth are added before slow cooking on low heat for 8 to 9 hours, allowing the meat to become tender enough to shred easily. The garlic mellows over this slow cooking period, imparting subtle aromatic notes throughout the meat.
Once cooked, the roast is lifted out and tented to keep warm while the cooking liquid is prepared into a gravy by mixing a cornstarch slurry into most of the liquid, then boiling and stirring until slightly thickened. This gravy is poured over the shredded meat for serving, tying together the rich beef and mellow garlic flavors.
The roast’s slow cooking results in tender, juicy meat that works well served with classic sides like mashed potatoes or root vegetables. The garlic-infused gravy adds a luscious mouthfeel and savory depth, making this a comforting dish ideal for cooler weather or weekend dinners.
Ingredients
- 2 tablespoons olive oil
- 3-4 pound beef roast like rump roast or chuck roast, boneless
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1/4 teaspoon thyme dried
- 2 cups beef broth reduced-sodium
- 20 cloves garlic peeled and smashed
- 2 tablespoons cornstarch
Instructions
- Heat large skillet over medium heat.
- Add olive oil.
- Sprinkle roast with salt, pepper, and thyme.
- Brown roast on every side, beginning fat side down.
- Place browned roast and any drippings in crock pot insert fat side up. I use either a 5 or 6 quart slow cooker for this recipe.
- Add beef broth and smashed garlic to the insert.
- Cover, and cook on LOW for 8-9 hours.
- Remove roast from insert. The roast should easily shred with two forks.
- Tent roast beef with aluminum foil to keep warm.
- Carefully pour all but 1 cup of the cooking liquid into a saucepan.
- Stir remaining 1 cup liquid and cornstarch together until combined.
- Stir cornstarch mixture into cooking liquid.
- Bring cooking liquid to boil over medium heat.
- Once at a boil, reduce heat to medium-low, and continue to cook, stirring regularly, until slightly thickened.
- Serve gravy over shredded meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 295kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 106mg | 35% |
| Sodium | 487mg | 20% |
| Potassium | 422mg | 9% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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