Garlicky Pot Roast

Name: Garlicky Pot Roast
Prep time: 50 min
Total time: 19 h 50 min
Yield: 6 - 8 servings
Ingredients: For the roasted garlic::; 8 heads garlic; 1/4 cup olive oil; 3 tablespoons chopped garlic (about 4 large cloves); 1/4 cup light brown sugar; 1/4 cup olive oil (plus extra for browning the roast); 1/2 cup balsamic vinegar; 2 tablespoons tomato paste; Kosher salt; Freshly ground black pepper; 1 (3- to 5-pound) chuck roast, fat trimmed; 2 large Spanish onions, chopped; 1/4 cup olive oil; 6 garlic cloves, chopped; 1 cup dark beer, such as Guinness or Aventinus; 1 whole head of the roasted garlic (save the rest for another use); 2 cups chicken stock; 1 cup crumbled gingersnaps (about 15 small cookies; store-bought are fine); 1/4 cup tomato paste

Slow Cooking Beef Garlic Main Dish Christmas St. Patrick's Day Hanukkah Jewish Braising Leftovers Holidays Beer Winter Comfort Food Easy

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6 - 8 servings Easy

Total: 50 min, plus cooking and marinating time Active: 50 mins

28 Ratings

Ingredients (18)

For the roasted garlic:

8 heads garlic
1/4 cup olive oil

For the marinade:

3 tablespoons chopped garlic (about 4 large cloves)
1/4 cup light brown sugar
1/4 cup olive oil (plus extra for browning the roast)
1/2 cup balsamic vinegar
2 tablespoons tomato paste
Kosher salt
Freshly ground black pepper
1 (3- to 5-pound) chuck roast, fat trimmed

For the sauce:

2 large Spanish onions, chopped
1/4 cup olive oil
6 garlic cloves, chopped
1 cup dark beer, such as Guinness or Aventinus
1 whole head of the roasted garlic (save the rest for another use)
2 cups chicken stock
1 cup crumbled gingersnaps (about 15 small cookies; store-bought are fine)
1/4 cup tomato paste

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Nutritional Information

Calories786
Fat40.03g
Saturated fat8.52g
Trans fat0.8g
Carbs57.14g
Fiber3.75g
Sugar18.69g
Protein50.8g
Cholesterol127.62mg
Sodium451.69mg
Nutritional Analysis per serving (6 servings) Powered by

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Something magical seems to happen when this dish cooks for a long time—the meat becomes fragrant and the garlic becomes caramelized and sweet. The “gravy” that results is so delicious that you’ll need some bread handy to sop it up. The addition of the gingersnaps might seem odd, but they add a lot of flavor and help thicken the gravy.

Game plan: The roasted garlic recipe below makes more than you’ll need for the pot roast. Save the remaining garlic for soup or guacamole.

The roast can be stored, covered, in the refrigerator for 3 days, or frozen for 1 month. To reheat the pot roast, place the meat and gravy in a saucepan. Add enough chicken stock to moisten the meat, usually only about 1/4 cup. Cover and cook on low heat until heated through.

Suggested accompaniments: Grits, mashed potatoes.

This dish was featured as part of our Hanukkah Recipes photo gallery. For more slow-cooker beef inspiration, see our crock pot roast recipe using porcini and beer.

Adapted from "Jewish Slow Cooker Recipes" by Laura Frankel

Tips for Beef and Christmas

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?

Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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How Can We Celebrate Christmas?

Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

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Instructions

For the roasted garlic:

1Cut off the very top (the nonroot end) of the garlic heads. Discard the tops. Place the garlic on a large piece of aluminum foil. Drizzle with the olive oil.
2Fold the foil into a large package, sealing the edges well. Place the package in the slow cooker. Cover and cook on low for 8 hours.
3Set aside 1 whole head for the pot roast sauce. Transfer the remaining 7 heads to a jar or freezer container and cover the surface of the garlic with about 1/2 inch of olive oil. Cover tightly and store.

Marinate the roast:

1In a bowl large enough to hold the roast, stir together the chopped garlic, brown sugar, olive oil, vinegar, tomato paste, and 1 tablespoon each of salt and pepper. Add the roast and turn it to coat on all sides. Cover the bowl and marinate for at least 3 hours, or overnight in the refrigerator.
2Place a large frying pan over medium heat. Lightly coat the bottom of the pan with olive oil. Remove the roast from the marinade and pat dry. Discard the marinade. Lightly season the roast with salt and pepper. Brown the meat on all sides, about 7 minutes per side. Set aside the roast, but do not clean the pan.
3Preheat a 6-1/2-quart slow cooker to high.

Make the sauce:

1Add the onions to the reserved frying pan and cook until brown, 3 to 5 minutes. Add the chopped garlic and cook for 2 to 3 minutes more, until the garlic is very fragrant and has softened slightly; do not let the garlic brown. Add the beer. Scrape up the browned bits with a wooden spoon or spatula. Transfer the mixture to the slow cooker insert.
2Place the roast and any collected juices in the insert. Squeeze the head of roasted garlic out of the skin and into the insert. Add the stock, gingersnaps, and tomato paste. Stir together. Cover and cook on high until the roast can be pierced easily with a fork, about 7 to 8 hours.
3Remove the roast from the slow cooker and keep warm. Strain the sauce before serving. Cut the roast into large chunks and serve hot with your choice of accompaniment. Pass the sauce.

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