A Hearty Garlic-Infused Beef Roast Recipe
Cooking this dish for extended periods creates a magical experience. The meat becomes aromatic, garlic caramelizes into a sweet delight, and a heavenly "gravy" forms that's so good, you'll want to dunk some bread in it. Even the addition of gingersnaps, which might seem peculiar, contributes to the dish's unique flavor and helps thicken the gravy.
Follow our roasted garlic recipe to acquire more than enough garlic for this mouthwatering pot roast. Don't forget to store the leftover roasted garlic for delightful additions to soups or guacamole.
To savor the pot roast later, simply place the meat and gravy in a saucepan, add a splash of chicken stock to maintain moisture, cover, and heat until warmed through.
For a balanced meal, serve the dish with grits or mashed potatoes. This recipe was featured amid our Hanukkah Recipes photo gallery. Seek further slow-cooker beef inspiration by exploring our crock pot roast recipe that incorporates porcini and beer.
- Yield: 6 - 8 servings
- Difficulty: Easy
- *Total: 50 min, plus cooking and marinating time
- *Active: 50 mins
Roasted Garlic Ingredients (18):
Prepare the roasted garlic:* 8 heads garlic* 1/4 cup olive oil
Marinate the roast:* 3 tablespoons chopped garlic (about 4 large cloves)* 1/4 cup light brown sugar* 1/4 cup olive oil (plus extra for browning the roast)* 1/2 cup balsamic vinegar* 2 tablespoons tomato paste* Kosher salt* Freshly ground black pepper* 1 (3- to 5-pound) chuck roast, fat trimmed
Prepare the sauce:* 2 large Spanish onions, chopped* 1/4 cup olive oil* 6 garlic cloves, chopped* 1 cup dark beer, such as Guinness or Aventinus* 1 whole head of the roasted garlic (save the rest for another use)* 2 cups chicken stock* 1 cup crumbled gingersnaps (about 15 small cookies; store-bought are fine)* 1/4 cup tomato paste
For the Roasted Garlic:
- Trim the top (nonroot end) of each garlic head. Set aside.
- Wrap the garlic in foil and cook in the slow cooker for 8 hours on low heat. Set aside one whole head for the pot roast, and store the rest (covered in oil) for future use.
Marinate the Roast:
- Combine chopped garlic, brown sugar, olive oil, vinegar, tomato paste, salt, and pepper in a large bowl. Coat the roast, marinate for at least 3 hours, and then brown in oil before placing in the slow cooker.
Prepare the Sauce:
- Cook onions in a pan until browned. Add garlic, cook for a few more minutes, then add beer and scrape the browned bits. Transfer to the slow cooker insert.
- Add the roast, roasted garlic head, stock, gingersnaps, and tomato paste to the slow cooker insert, stir, cover, and cook until the roast is tender.
- Remove roast, strain the sauce, and serve with your choice of accompaniment. Pass the sauce!
Roasted Garlic Uses:
- Spread on Bread or Crackers: Combine it with melted butter or olive oil for added richness.
- Soups and Pan Sauces: Whisk into soups or pan sauces for depth and flavor. Pairs well with creamy soups like potato or broccoli soup.
- Garlic Confit Aioli: Produce a creamy aioli as a dip for fries or roasted vegetables.
- Pasta Sauces: Blend into creamy pasta sauces for a rich, mellow flavor.
- Roasted Vegetables: Toss sliced or cubed vegetables with roasted garlic, oil, salt, and pepper before roasting.
- Garlic Roasted Potatoes: Mix with olive oil, parmesan cheese, and thyme for an intensified flavor.
- White Bean or Hummus Dips: Blend with cannellini beans, yogurt, lemon juice, and salt for a delicious spread.
- To prepare the garlic for the pot roast, follow the roasted garlic recipe, which requires wrapping 8 heads of garlic in foil and cooking them in the slow cooker for 8 hours on low heat.
- As the sauce simmers in the slow cooker, add 1 whole head of the roasted garlic to enhance its flavor.
- After straining the sauce, spread it over the cooked beef or serve it alongside as a garlicky, heavenly gravy complementing the dish's unique nutritional profile and directions provided in the instructions.
