Garlic and Stubb’s Beef Marinade team up in this delicious recipe for Slow-Cooked Pot Roast. You’ll be a dinnertime hero once you serve it.
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INGREDIENTS
Ingredients
- 2 to 3 pounds mixed pot roast vegetables
- 5 whole cloves garlic
- One 3-pound boneless beef chuck roast
- 3 tablespoon Stubb’s Beef Spice Rub
- 1/2 cup Stubb’s Beef Marinade
- 1/4 cup soy sauce
- 1/4 cup water
INSTRUCTIONS
- 1 Set the vegetables in the bottom of a medium to large slow cooker, with the potatoes on the top layer. Smash the garlic with the flat of a large knife against a cutting board, and discard the peel. Sprinkle the smashed garlic over the vegetables.
- 2 Coat the roast with the rub. Set the roast on top of the vegetables, and pour any excess rub over the roast.
- 3 Pour the marinade and soy sauce over the roast. Pour the water around the edges of the pot (not over the roast).
- 4 Cover and turn the heat to low. Cook 7 to 8 hours, or until the vegetables and meat are tender. Degrease if needed. Serve in shallow bowls, with a bit of meat, vegetables, and broth (and bread for sopping up the juices).
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
