Description
This Slow Cooker Garlic Herb Pot Roast is a tender and flavorful beef chuck roast slow-cooked with carrots, potatoes, and a savory broth infused with garlic, herbs, and tomato paste. Perfect for an easy, comforting meal with minimal hands-on time, the roast becomes melt-in-your-mouth tender after hours of slow cooking, making it ideal for a satisfying family dinner.
Ingredients
Scale
Main 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 in large chunks
- 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
- 1 lb medium gold potatoes, quartered (omit if serving over mashed potatoes)
Garnish
- Fresh chopped parsley or thyme for garnish
Instructions
- Brown the Roast: Heat oil in a skillet over high heat. Once hot, place the beef chuck roast in the skillet and sear on each side for about 3-4 minutes until a flavorful crust forms, which locks in the juices.
- Combine Ingredients: Transfer the browned roast to the bottom of a 6 or 7-quart slow cooker. Add the chopped onion, 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 and liquids around the meat and vegetables.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 7 to 8 hours. This slow cooking process breaks down the tough connective tissue in the chuck roast, making the meat tender and flavorful.
- Shred and Serve: When cooking is complete, use two forks to shred the pot roast inside the slow cooker. Stir the shredded meat back into the cooking juices, then taste and adjust the seasoning with more salt or pepper as needed. Serve hot over mashed potatoes and garnish with fresh chopped parsley or thyme for a burst of fresh flavor.
Notes
- For thicker gravy, remove some cooking liquid and simmer it on the stovetop until reduced to desired consistency.
- Omit potatoes if serving over mashed potatoes to avoid doubling up on starches.
- Use apple juice for a subtle sweetness, or substitute with additional beef broth if preferred.
- Brown the meat well to enhance flavor and texture.
- This recipe works well with bone-in beef chuck roast as well.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
