Slow Cooker Herb Butter Beef Roast

Ingredients:

• 3–4 lb beef chuck roast

• 1 ½ teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, softened

• 4 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

• 1 tablespoon fresh parsley, chopped (plus more for garnish)

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• 1 onion, quartered

• 3 carrots, cut into chunks

• 3–4 potatoes, cut into chunks

Instructions:

1. Prepare the roast:
   Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.

2. Sear for flavor (optional but recommended):
   Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown — about 3–4 minutes per side. Transfer to the slow cooker.

3. Make the herb butter:
   In a small bowl, mix softened butter, minced garlic, rosemary, thyme, and parsley until well combined. Spread the herb butter evenly over the top of the roast.

4. Add the veggies and broth:
   Place onions, carrots, and potatoes around the roast. Pour beef broth and Worcestershire sauce into the slow cooker.

5. Cook:
   Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.

6. Finish and serve:
   Remove roast and vegetables carefully. Spoon some of the buttery juices over the top, then garnish with fresh parsley before serving.