Instructions
Step 1: Season the beef roast with salt, pepper, garlic powder, and onion powder./n
Step 2: Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned./n
Step 3: Transfer the roast to the slow cooker./n
Step 4: Add minced garlic and chopped onion around the roast./n
Step 5: Pour in beef broth and Worcestershire sauce./n
Step 6: Sprinkle thyme and rosemary over the roast./n
Step 7: Cover and cook on low for 8 hours or on high for 4–5 hours until the meat is tender and easily shreds./n
Step 8: Spoon the juices over the roast before serving and garnish with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with some of the cooking juices to keep the meat moist. This pot roast also freezes well for up to 2 months; thaw before reheating.
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