OVERNIGHT POT ROAST
Serves 6
- 1 (5-pound) beef chuck roast
- 1 tablespoon dried or 3 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 head garlic, peeled (about 10 cloves)
- Hot mashed potatoes and green vegetable, for serving
Use a 6-quart slow cooker. Place the roast into the insert, and rub the rosemary, salt, and pepper all over the outside of the meat. Toss in the garlic cloves. Cover, and cook on low for 16 to 20 hours. Please make sure the cooker seals well—you should see a lot of built-up condensation on the lid. If your cooker doesn’t seal nicely, lay down a length of foil to trap in steam and moisture, then place the lid on top. Serve with mashed potatoes and green vegetable of your choice.
The Verdict
This is the most tender pot roast you’ll ever have—the meat cuts easily with a spoon after cooking in its own juices for so long. The garlic breaks down and creates a smooth, nutty gravy with the rosemary.