Garlic and Herb Beef Roast and Potatoes

By á-6416

Ingredients

• 1 tablespoon canola oil
• 3 lb chuck roast, cut into 2 pieces
• 8 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt, 3/4 teaspoon pepper
• 1 cup beef broth, low sodium preferred
• 3 cups cubed potatoes
• 1 cup sliced carrots
• 1 cup chopped celery

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides.

Transfer roast to a 5- to 7-quart slow cooker. Rub roast with garlic, parsley, chives, thyme, salt and pepper. Add broth. Cover and cook on Low 5 hours. Add potatoes, carrots and celery. Cover and cook 2 hours or until vegetables are tender.