Description
This Slow Cooker Garlic Herb Pot Roast is a comforting and hearty meal featuring a tender, flavorful chuck roast slow-cooked with baby carrots, potatoes, onions, and a savory blend of garlic, herbs, and beef broth. Perfect for an easy family dinner, the low and slow cooking method ensures the meat is fall-apart tender and infused with rich flavors.
Ingredients
Scale
Meat
- 3 – 3½ pounds boneless beef chuck roast
Vegetables
- 1 pound baby carrots (or large carrots cut into 3-inch sticks)
- 1 medium white or yellow onion, chopped in large chunks
- 1 lb medium gold potatoes, quartered (omit if serving over mashed potatoes)
Liquids & Seasonings
- 2 tablespoons olive or avocado oil
- 2 cups beef stock or beef broth
- 1 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons dried parsley
- 2½ teaspoons salt
- 1 teaspoon black pepper
Garnish
- Fresh chopped parsley or thyme for garnish
Instructions
- Brown the Roast: Add oil to a skillet and heat to high. Once the oil is hot, place your pot roast in the skillet and brown on both sides for about 3-4 minutes per side. This step creates a flavorful crust on the meat that adds depth and seals in the juices.
- Combine Ingredients: Place the browned beef at the bottom of a 6 or 7 quart slow cooker. Add the chopped onion, baby carrots, quartered potatoes (if using), beef stock, apple juice, tomato paste, minced garlic, dried parsley, salt, and black pepper. Stir gently to evenly distribute the seasonings throughout the cooking liquid.
- Slow Cook: Cover the slow cooker and cook on low for 7 to 8 hours. This slow cooking method breaks down tough connective tissues in the chuck roast, making the meat tender and easy to shred.
- Shred and Serve: Once cooked, use two forks to shred the pot roast directly in the slow cooker. Taste and adjust seasoning with additional salt or pepper if needed. Serve the pot roast over light and creamy mashed potatoes if desired, and garnish with fresh chopped parsley or thyme for a bright and fresh finish.
Notes
- For best results, use a 6 or 7 quart slow cooker to ensure all ingredients cook evenly.
- Omit potatoes if serving the roast over mashed potatoes to avoid doubling up on starch.
- Browning the meat before slow cooking adds extra flavor but can be skipped if short on time, though the overall taste will be less robust.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- Adjust salt according to taste, especially if using a low-sodium beef broth.
