Stubb's Slow Cooked Pot Roast

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.
  • 7



  • 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


  • 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.

  • Coat the roast with the rub. Set the roast on top of the vegetables, and pour any excess rub over the roast.

  • Pour the marinade and soy sauce over the roast.  Pour the water around the edges of the pot (not over the roast).

  • 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)