Description
This Slow Cooker Garlic Herb Pot Roast is a hearty, tender beef chuck roast cooked low and slow with aromatic garlic, herbs, and vegetables. The beef is first browned to create a flavorful crust, then slow-cooked with baby carrots, onions, potatoes, and a savory broth mixture until it melts in your mouth. Perfect for a comforting family dinner, served with mashed potatoes and garnished with fresh parsley or thyme.
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)
- Fresh chopped parsley or thyme for garnish
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
Instructions
- Brown the Roast: Heat olive or avocado oil in a skillet over high heat. Once hot, place the beef chuck roast in the skillet and brown it on both sides for approximately 3-4 minutes per side. This step creates a flavorful crust on the meat while sealing in its juices for a richer taste.
- Combine Ingredients: Transfer the browned roast to 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 mix the seasonings evenly into the cooking liquid.
- Slow Cook: Cover the slow cooker and set it to cook on low for 7 to 8 hours. This low and slow process breaks down the tough connective tissue in the chuck roast, making the meat exceptionally tender and flavorful.
- Shred and Serve: After cooking, use two forks to shred the pot roast directly in the slow cooker. Taste the meat and adjust seasoning with additional salt or pepper if desired. Serve the shredded beef and vegetables over light and creamy mashed potatoes, garnished with fresh chopped parsley or thyme to brighten the dish.
Notes
- Browning the meat before slow cooking enhances the flavor and seals in juices.
- You can omit the potatoes if serving the roast over mashed potatoes.
- Use a 6 or 7 quart slow cooker to accommodate all ingredients.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- For a thicker gravy, remove some cooking liquid and reduce it in a saucepan or thicken with a slurry of cornstarch and water.
