Fumbling Toward Culinary Talent: Slow Cooker Roasted Garlic Chuck Roast

As recipes go, this one is simple as hell and tasty. 

Ingredients
1 chuck roast, trimmed of fat and cut into pieces
Enough beef broth to partially cover the roast pieces in the slow cooker
1 head of garlic, roasted
Salt and pepper to taste

Process
I first roasted the garlic, let it cool, and then pushed out the garlic cloves. I mixed the garlic cloves with the cut-up roast in a dish and let it marinate with the garlic overnight. 
In the morning, I put the roast in the slow cooker and covered it partially with store-bought beef broth. With the size of the roast I had, I used about half a carton of the broth. 

Set the cooker and low and let heat do its thing. 

Eight hours later I shredded the pieces easily and took out any unwanted fat that turned up. I ladled the beef and broth over rice. It would also be good over mashed potatoes too I imagine. 

As it cooked, most the cloves of garlic pretty much liquified. The broth wasn't overly garlicky at all. Add salt and pepper to taste.