Slow Cooker Pot Roast with Chimichurri Recipe

Cooking Directions

• STEP 1.Season the beef roast with salt, pepper, and any desired additional spices.
• STEP 2.Place the roast in a slow cooker and add onions, garlic, and beef broth.
• STEP 3.Cook on low heat for 8-10 hours, or until the meat is tender and easily shreds with a fork.
• STEP 4.While the roast is cooking, prepare the chimichurri sauce by blending parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper.
• STEP 5.Once the roast is done, shred the meat and serve it with the chimichurri sauce.
• STEP 6.Enjoy the Slow Cooker Pot Roast with Chimichurri with your favorite side dishes.

Cooking Tips

• Choose a well-marbled beef roast for the best flavor and tenderness.
• Feel free to add vegetables like carrots, potatoes, or bell peppers to the slow cooker for a complete meal.
• Make extra chimichurri sauce and store it in the refrigerator for up to a week to use as a condiment for other dishes.

Storage and Serving

• Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meat gently in a skillet or in the microwave, adding a splash of beef broth to keep it moist.
• Serve the Slow Cooker Pot Roast with Chimichurri with mashed potatoes, roasted vegetables, or crusty bread.