Slow Cooker Garlic Herb Pot Roast
This slow cooker garlic herb pot roast is a comforting, all-in-one meal featuring tender beef, hearty vegetables, and a savory, aromatic broth. It’s the ultimate set-it-and-forget-it recipe, perfect for a cozy family dinner or meal prep for the week. Serve it with mashed potatoes or enjoy it as is with the optional potatoes cooked right in the pot.
Servings: 8
Calories: 391kcal
Ingredients
- 3 –3½ pounds boneless beef chuck roast
- 2 tablespoons olive or avocado oil
- 1 pound baby carrots or large carrots cut into sticks
- 1 medium white or yellow onion chopped into large chunks
- 2 cups beef stock or broth
- 1 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoons garlic minced
- 2 tablespoons dried parsley
- 2½ teaspoons salt
- 1 teaspoon black pepper
- Optional: 1 pound gold potatoes quartered (skip if serving over mashed potatoes)
- Optional: Chopped fresh parsley or thyme for garnish
Instructions
- Sear the Roast: Heat the oil in a skillet over high heat. Sear the chuck roast for 3–4 minutes per side, until nicely browned.
- Transfer to Slow Cooker: Place the seared roast in a 6 or 7-quart slow cooker. Add the onion, carrots, potatoes (if using), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 7 to 8 hours, until the beef is very tender and easily pulls apart.
- Shred & Adjust: Shred the beef directly in the slow cooker using two forks. Taste and adjust seasoning if necessary.
- Serve & Enjoy: Serve hot over mashed potatoes (if you skipped the potatoes in the slow cooker), and garnish with fresh herbs if desired.
- Notes
- Swap part of the beef broth with red wine for a richer, deeper flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Delicious served with mashed potatoes, roasted veggies, or warm dinner rolls.