Easy Slow Cooker Garlic Herb Chuck Roast Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is set up on a stable, heat-resistant surface. Take the beef out of the refrigerator about 20 minutes before you start to take the chill off, which helps it cook more evenly.

Have your garlic peeled and smashed, and measure out your beef broth and herb seasoning so everything is ready to go. A clean workspace is important, so ensure you have a sharp knife and a sturdy cutting board prepared.

Instructions

Preparation and Seasoning

1. 1Prepare the slow cooker
   Place the raw beef chuck roast into the base of your slow cooker. Ensure the meat is positioned flat to allow for even cooking throughout the process.
   Look for beef sits flat in the base
   Tip Ensure the slow cooker is clean and dry before adding the beef.
2. 2Add aromatics and seasoning
   Scatter the peeled and smashed garlic cloves evenly over the beef. Sprinkle the garlic herb seasoning packet over the surface of the meat to ensure it is well coated.
   Look for seasoning is evenly distributed
   Tip Peeling garlic is easier if you press the flat side of a knife against the clove first.

At the end of this phase, the beef should be securely placed in the slow cooker and coated with the garlic and herb mixture. The garlic should be scattered evenly to ensure flavor distribution across the entire surface of the roast. Verify that the meat is lying flat to ensure it is positioned properly for the slow cooking that will follow.

Liquid Addition

3. 3Add liquid
   Pour the beef broth into the slow cooker around the edges of the roast. This helps maintain moisture and creates a flavorful base for the cooking liquid.
   Look for broth settles at the bottom
   Tip Do not pour directly over the seasoning if you want to keep the herb crust intact.

The beef broth should be carefully poured around the sides of the roast to create the braising liquid. The liquid should pool at the bottom of the slow cooker without washing away the herbs on top. Ensure the lid is placed firmly on the cooker to create a tight seal, which is critical for maintaining the internal moisture level.

Slow Cooking and Resting

4. 4Cook and rest
   Cover the slow cooker and cook on low for 8 hours until the meat is fork-tender. Once cooked, remove the roast and let it rest for at least 10 minutes, ensuring the internal temperature reaches 145°F (63°C) for safety.
   Look for meat shreds easily with a fork
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the meat is essential to lock in the juices and maintain tenderness.

After 8 hours, the roast should be incredibly tender and fragrant. The liquid at the bottom will have reduced slightly and become infused with the beef and herbs.

Once you remove the roast, ensure it reaches the safe internal temperature of 145°F (63°C) and let it rest for 10 minutes, allowing the juices to redistribute for the best texture.

Common mistakes

A common mistake is opening the lid too frequently during the cooking process, which releases essential heat and moisture, significantly increasing the total cooking time. Another error is using a cut of meat that is too lean, which will result in a dry and tough roast.

Ensure you are using a chuck roast, which has the necessary fat content for this method. Finally, failing to let the meat rest after cooking will result in a loss of juices when you slice or shred it.

How to tell it’s done

To determine if the roast is done, use a meat thermometer inserted into the thickest part of the meat; it should reach at least 145°F (63°C). Visually, the roast should be extremely tender and offer little resistance when pierced with a fork.

It should essentially fall apart when pulled, indicating that the connective tissues have properly broken down. Always remember to let the meat rest for at least 10 minutes before serving to ensure maximum juiciness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest