Introducing Slow-Cooker Pot Roast with Chimichurri—a culinary delight that embodies simplicity and flavor in every mouthful. If you’ve yet to experience the vibrant flavors of chimichurri, now is the perfect opportunity to elevate your culinary repertoire. With just a few simple ingredients—cilantro, parsley, and garlic—you can create a sensational sauce that will take your taste buds on a journey of pure delight.
The beauty of this recipe lies in its effortless preparation and remarkable taste. By combining the tender, slow-cooked pot roast with the bright and herbaceous chimichurri sauce, you create a symphony of flavors that is both comforting and invigorating. The low and slow cooking method ensures that every bite of the pot roast is infused with melt-in-your-mouth tenderness, while the fresh chimichurri adds a burst of freshness and depth.
Whether you’re a seasoned cook or new to the kitchen, this recipe is sure to impress with its simplicity and flavor. It’s the perfect dish for a cozy family dinner or a special occasion meal. So, don’t hesitate—head to your kitchen and experience the magic of Slow-Cooker Pot Roast with Chimichurri today.
Try it with homemade crusty Homemade French Baguettes, fresh baked French Bread or some Ciabatta Bread.
Love chimichurri? Try these other amazing recipes:
- Chimchurri Chicken
- Parsely-Cilantro Chimichurri
- Hatch Chile Chimichurri
- Skirt Steak with Chimichurri Sauce
- Gaucho Steaks with Chimichurri Vinaigrette
Slow-Cooker Pot Roast with Chimichurri
- Prep Time: :10
- Cook Time: 8:00
- Total Time: 8:10
- Category: Entree
- Method: Slow Cooker
Ingredients
- 2 medium onions, halved, thinly sliced
- 1 boneless beef chuck roast (2 1/2 to 3 lb)
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 3/4 cup fresh cilantro leaves
- 3/4 cup fresh Italian (flat-leaf) parsley
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1 medium jalapeño chile, seeded, chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 3 cups thinly sliced cabbage
- 3/4 cup finely chopped red onion
Instructions
- Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
- Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
- Serve pot roast with cabbage, red onion and chimichurri sauce.