She Strengthens

Slow-Cooked Pot Roast with Caramelized Garlic and Gingersnap Gravy

The Magic of Slow Cooking

There’s something truly special about a dish that’s been cooked to perfection over a long period of time. The flavors meld together, the meat becomes tender, and the aromas are simply irresistible. This slow-cooked pot roast recipe is a perfect example of that magic.

A Flavorful Twist

The addition of gingersnaps to the gravy might seem unusual, but trust us, it’s a game-changer. The sweetness of the gingersnaps balances out the savory flavors of the pot roast, creating a rich and velvety gravy that’s simply divine.

Plan Ahead

This recipe makes more roasted garlic than you’ll need for the pot roast, so be sure to save the extra for future meals. You can store it in the fridge for up to 3 days or freeze it for up to 1 month. The pot roast itself can be stored in the fridge for up to 3 days or frozen for up to 1 month.

Serving Suggestions

Serve this delicious pot roast with your choice of sides, such as grits or mashed potatoes. And don’t forget to have some crusty bread on hand to mop up that amazing gravy!

Yield and Difficulty

Yield: 6-8 servings
Difficulty: Easy
Total Time: 50 minutes (plus cooking and marinating time)
Active Time: 50 minutes

Ingredients

For the roasted garlic:

• 8 heads of 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 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

Instructions

Roasted Garlic

1. Cut off the top of the garlic heads and discard.
2. Place the garlic on a large piece of aluminum foil, drizzle with olive oil, and fold into a package.
3. Cook in the slow cooker on low for 8 hours.
4. Set aside 1 whole head for the pot roast sauce and store the remaining 7 heads in a jar or freezer container.

Marinate the Roast

1. In a large bowl, stir together the chopped garlic, brown sugar, olive oil, vinegar, tomato paste, salt, and pepper.
2. Add the roast and turn to coat on all sides.
3. Cover and marinate for at least 3 hours or overnight in the refrigerator.

Make the Sauce

1. Brown the onions in a large frying pan over medium heat.
2. Add the chopped garlic and cook until fragrant.
3. Add the beer and scrape up the browned bits.
4. Transfer the mixture to the slow cooker insert.
5. Add the roast, roasted garlic, stock, gingersnaps, and tomato paste.
6. Stir together and cook on high for 7-8 hours.

Serve

1. Remove the roast from the slow cooker and keep warm.
2. Strain the sauce before serving.
3. Cut the roast into large chunks and serve hot with your choice of accompaniment.
4. Pass the sauce!