Description

This Slow Cooker Garlic Herb Pot Roast is a comforting and savory dish featuring a tender, juicy beef chuck roast cooked low and slow with aromatic garlic, fresh herbs, and hearty vegetables. Perfectly browned beforehand to lock in flavor, the roast simmers alongside carrots, potatoes, and a rich broth infused with apple juice and tomato paste, resulting in a flavorful, melt-in-your-mouth meal great for family dinners or special occasions.

Ingredients

Scale

Meat and Oil

3 – 3½ pounds boneless beef chuck roast
2 tablespoons olive oil or avocado oil

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 and Seasonings

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

Cook Mode Prevent your screen from going dark

Instructions

Brown the Roast: Heat 2 tablespoons of olive or avocado oil in a skillet over high heat. When the oil is hot, add the beef chuck roast and sear on both sides for about 3-4 minutes each. This step creates a flavorful crust that enhances the overall taste and seals in the meat’s juices.
Prepare the Slow Cooker: Transfer the browned roast to the bottom of a 6 or 7-quart slow cooker. Add chopped onion, baby carrots (or carrot sticks), quartered potatoes (if using), beef stock, apple juice, tomato paste, minced garlic, dried parsley, salt, and black pepper. Stir gently to combine all the ingredients evenly within the cooking liquid.
Slow Cook the Roast: Cover the slow cooker and cook on the low setting for 7 to 8 hours. This slow, gentle cooking process breaks down the chuck roast’s tough connective tissues, resulting in tender, falling-apart meat.
Shred and Season: Once cooked, use two forks to shred the pot roast directly in the slow cooker. Stir the shredded beef back into the cooking juices and vegetables. Taste and adjust seasoning if necessary, adding additional salt or pepper as desired.
Serve and Garnish: Serve the pot roast over light and creamy mashed potatoes or as is. Garnish with freshly chopped parsley or thyme to add a fresh, bright finish to the dish.

Notes

Browning the beef before slow cooking enhances flavor and improves texture.
Omitting potatoes allows serving the roast over mashed potatoes or other sides.
Apple juice adds a subtle sweetness that balances the savory broth.
Adjust salt and pepper after cooking to suit your taste preferences.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.