Scale

For the pot roast:

3 lbs beef chuck roast

2 tbsp olive oil

Salt and black pepper, to taste

1 tsp smoked paprika

1 tsp garlic powder

1 large onion, sliced

4 cloves garlic, minced

1 cup beef broth

For the chimichurri sauce:

1 cup fresh parsley, finely chopped

2 tbsp fresh cilantro (optional)

3 cloves garlic, minced

1/2 tsp red pepper flakes

1/3 cup olive oil

2 tbsp red wine vinegar

Salt and black pepper, to taste

1. Season beef roast with salt, pepper, smoked paprika, and garlic powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear roast on all sides until deeply browned.

4. Place sliced onions and garlic in the bottom of a slow cooker or Dutch oven.

5. Set seared roast on top and pour in beef broth.

6. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until fork-tender.

7. Meanwhile, mix all chimichurri ingredients in a bowl and set aside.

8. Once roast is cooked, shred or slice gently.

9. Spoon chimichurri generously over the beef.

10. Serve warm with extra sauce on the side.

• Chimichurri brightens rich slow-cooked beef.

• Let roast rest before slicing for best texture.

• Excellent with roasted potatoes or crusty bread.

Keywords: chimichurri beef pot roast, slow cooked beef roast, herby beef roast