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Garlic-Infused Pot Roast
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A whole head of garlic makes this slow cooker pot roast a garlic lover’s dream. The roast is studded with garlic, and as it gently cooks, it mellows out, lending a subtle sweetness to this flavorful roast. It is delicious served over mashed potatoes, mashed cauliflower, or roasted vegetables with crusty bread on the side.
1
(1.5-pound) 100% grassfed beef chuck roast
1
head organic garlic, cloves separated and peeled
Coarse salt
Natural Grocers® Brand Bulk Organic Black Pepper
2
tablespoons
organic ghee
1
medium organic onion, peeled and cut into large dice
1
teaspoon
Natural Grocers Brand Bulk Organic Thyme Leaf
2
cups
organic beef or vegetable broth (or water and bouillon to make two cups)
4
medium organic carrots, cut into 3-inch pieces
3
organic celery stalks, diced
fresh organic thyme (optional for topping)
- Pat the roast dry. Slice five of the garlic cloves into ¼-inch thick slices. Use a sharp knife to cut little slits all over the roast, adding a piece of sliced garlic to each one. Roughly chop the remaining garlic cloves. Generously salt and pepper all sides of the roast.
- Heat a large heavy-bottomed pot over medium-high heat. Once hot, add 1 tablespoon of ghee, swirl to melt it and coat the pan. Add the roast and cook for about 3 minutes, or until a nice brown crust has formed on one side. Flip and repeat on the other side. Transfer the roast to the slow cooker.
- Reduce the heat to medium and add the remaining tablespoon of ghee to the pan. Add the onion and cook, stirring occasionally, until it starts to soften. Add the chopped garlic and cook, stirring frequently, for an additional minute. Spread the onion and garlic around the roast in the slow cooker. Sprinkle everything in the slow cooker with thyme.
- Add 2 cups of broth to the pan and cook, scraping the bottom to remove any browned bits. Pour the broth over the roast.
- Nestle the carrots around the roast and add the celery. Cover and cook on low for 4 to 8 hours (cooking for 4 hours will yield a more robust garlic flavor). Roast is done when it is very tender.
- Remove the roast and carrots to a serving platter and tent with foil to keep warm. Blend everything left in the slow cooker in a blender or with an immersion blender. (Always remove the center piece of the blender lid and cover with a clean dish towel when blending hot liquids.) Taste and add salt and pepper as desired.
- To make the gravy, transfer the blended liquid to a saucepan over medium-high heat. In a small bowl, mix the arrowroot or tapioca starch with a little water to make a smooth paste and then whisk it into the broth until it thickens.
- Serve the roast and carrots with gravy, optional fresh thyme, and desired sides.
per one serving
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 529 kcal | 12 g | 38 g | 37 g | 3 g |
Recommended Beverage: Wine
Recommended Style: Red
Recommended Brand: Torre Zambra Montepulciano D’Abruzzo