Slow Cooker Garlic Herb Pot Roast
This slow cooker garlic herb pot roast is a comforting, flavor-packed meal with tender beef, carrots, and onions simmered in a rich broth. Serve it over creamy mashed potatoes or include potatoes in the slow cooker for a complete one-pot dish.
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 3-inch sticks
- 1 medium white or yellow onion chopped into large chunks
- 2 cups beef stock or beef 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 medium gold potatoes quartered (omit if serving over mashed potatoes)
- Optional: Fresh chopped parsley or thyme for garnish
Instructions
- Sear the Beef: Heat oil in a skillet over high heat. Once hot, sear the pot roast for 3-4 minutes per side until browned.
- Transfer to Slow Cooker: Place the beef 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 Low & Slow: Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- Shred the Meat: Use two forks to shred the pot roast directly in the slow cooker. Adjust seasoning if needed.
- Serve & Garnish: Serve over mashed potatoes (if not using potatoes in the slow cooker) and garnish with fresh parsley or thyme.
Notes
Flavor Boost: Swap part of the beef stock for red wine for a richer taste.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestion: Pair with roasted vegetables or a side of crusty bread.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestion: Pair with roasted vegetables or a side of crusty bread.