Slow-Cooker Black Magic Pot Roast

Preheat the broiler and spread sliced onions on a lightly oiled foil‑lined baking sheet; broil until they turn black, then set aside.

Heat a little vegetable oil in a pan over high heat and sear the beef pot roast on all sides until well browned; remove and set aside.

Flip the beef pot roast to sear the opposite side, ensuring all sides are browned.

Deglaze the pan with water, scraping up any browned bits, and set the liquid aside.

Squeeze the softened black garlic cloves out of their skins and mash them in a glass bowl.

Place the blackened onions into the slow cooker.

Sprinkle the onion soup mix packet and garlic powder over the blackened onions in the slow cooker.

Add the mashed black garlic, freshly ground black pepper, balsamic vinegar, soy sauce, and dark beer to the slow cooker; stir to combine.

Add the deglazing liquid from the pan to the slow cooker, creating a uniform light‑brown sauce.

Transfer the seared beef roast (and any accumulated juices) into the slow cooker and toss to coat with the sauce.

Cover and cook on low for 8 to 10 hours, optionally basting and uncovering halfway through.

About 3–4 hours before the end, strain out the blackened onions from the sauce, return the beef to the cooker, and pour the strained sauce over the meat.

Continue cooking on low for an additional 30 minutes to 1 hour until the beef is fork‑tender and easily shreddable.

Remove the beef, shred with two forks, and serve over mashed potatoes, rice, noodles, or tacos, drizzling with the rich dark sauce.