Slow Cooker Garlic Herb Pot Roast
Let your slow cooker do the work with this easy garlic herb pot roast! Slow-cooked to perfection, this beef roast is fall-apart tender, infused with rich flavors, and perfect for serving with mashed potatoes or alongside roasted vegetables.
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 cut into 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 gold potatoes quartered (skip if serving over mashed potatoes)
- Optional: Fresh parsley or thyme for garnish
Instructions
- Brown the Meat: Heat oil in a skillet over high heat. Sear the roast for 3-4 minutes per side until browned.
- Prepare for Slow Cooking: Transfer the roast to a 6 or 7-quart slow cooker. Add onions, carrots, potatoes (if using), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir well.
- Slow Cook: Cover and cook on low for 7 to 8 hours until the beef is tender and shreds easily.
- Shred & Adjust Seasoning: Use two forks to pull the meat apart. Taste and add more salt or pepper if needed.
- Serve: Enjoy over mashed potatoes or with the slow-cooked potatoes. Garnish with fresh parsley or thyme.
Notes
Deepen the Flavor: Replace some of the beef stock with red wine for extra richness.
Leftovers: Store in the fridge for up to 3 days in an airtight container.
Serving Ideas: Serve with buttered rolls or a side salad for a complete meal.
Leftovers: Store in the fridge for up to 3 days in an airtight container.
Serving Ideas: Serve with buttered rolls or a side salad for a complete meal.