Slow Cooker Jalapeño Garlic Beef Roast

Ingredients
3–4 lb (1.4–1.8 kg) beef chuck roast
8–10 cloves garlic, peeled
1 large onion, sliced
1 cup sliced pickled jalapeños, plus 2–3 tablespoons of the jalapeño brine
2 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon salt, or to taste
2 tablespoons olive oil
1 tablespoon butter
Instructions

1. Prepare the beef
   Pat the chuck roast completely dry with paper towels. Season all sides generously with salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
2. Sear the roast
   Heat the olive oil in a large skillet over medium-high heat. Sear the beef for about 3–4 minutes per side, until deeply browned. This step gives the roast a much richer flavor.
3. Prepare the slow cooker
   Place the sliced onion and half of the garlic cloves on the bottom of the slow cooker. Put the seared beef roast on top.
4. Add the jalapeños and garlic
   Scatter the remaining garlic cloves and sliced jalapeños around and over the roast.
5. Make the cooking liquid
   Mix together the beef broth, Worcestershire sauce, soy sauce, brown sugar, and jalapeño brine. Pour the mixture around the beef.
6. Add the butter
   Place the butter on top of the roast. This will melt slowly into the cooking juices and make the sauce richer.
7. Slow cook
   Cover and cook on LOW for 7–8 hours, or until the beef is extremely tender and easily pulls apart with a fork.
8. Finish the roast
   Carefully remove the beef from the slow cooker and let it rest for about 10 minutes. Spoon some of the flavorful cooking juices and jalapeños over the top.
9. Serve
   Slice or shred the beef and serve it with the caramelized onions, roasted garlic, jalapeños, and plenty of the rich cooking sauce.
   Serving Idea
   Serve it with mashed potatoes, rice, roasted vegetables, or warm crusty bread to soak up the delicious sauce.
   Tip: For an even darker, more caramelized finish like the meat in the photo, place the cooked roast under a hot broiler for 3–5 minutes before serving, watching it closely so it doesn’t burn.