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Slow Cooker Garlic Herb Pot Roast Recipe

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4.1 from 3 reviews

This Slow Cooker Garlic Herb Pot Roast is a hearty and flavorful meal perfect for a comforting dinner. Tender beef chuck roast is first seared to lock in juices, then slow-cooked with baby carrots, onions, and a savory blend of beef broth, apple juice, and fragrant herbs for 7-8 hours until melt-in-your-mouth tender. The rich gravy can be served over creamy mashed potatoes for a classic, satisfying dish that feeds a crowd with minimal hands-on effort.

Ingredients

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 garlic, minced
  • 2 tablespoons dried parsley
  • 2½ teaspoons salt
  • 1 teaspoon black pepper

Instructions

  1. Sear the Beef: Heat 2 tablespoons of olive or avocado oil in a skillet over high heat. Once the oil is hot, carefully place the beef chuck roast in the skillet and brown it on both sides for about 3-4 minutes per side to develop a rich crust and seal in the juices.
  2. Prepare Slow Cooker: Transfer the browned beef roast to the bottom of a 6 or 7-quart slow cooker. Add the chopped onion, baby carrots, beef stock, apple juice, tomato paste, minced garlic, dried parsley, salt, and black pepper to the slow cooker. Stir gently to combine the ingredients but leave the roast mostly intact.
  3. Cook Low and Slow: Cover the slow cooker with its lid and cook the pot roast mixture on the low setting for 7 to 8 hours. This slow cooking process will break down the beef fibers, making the roast tender and infusing the flavors throughout.
  4. Shred and Serve: After cooking, use two forks to shred the pot roast directly in the slow cooker, mixing it with the vegetables and juices. Taste the dish and adjust seasoning with additional salt or pepper if desired. Serve the tender shredded beef and vegetables over light and creamy mashed potatoes, garnished with fresh chopped parsley or thyme for added freshness.

Notes

  • You can substitute baby carrots with large carrots cut into 3-inch sticks if preferred.
  • Adding potatoes is optional but pairs well with the pot roast.
  • Be sure to brown the beef roast properly as this step adds depth of flavor.
  • Use fresh herbs like parsley or thyme to garnish for a pop of color and aroma.
  • Cooking on low heat for 7 to 8 hours ensures maximum tenderness and flavor.

Find it online: https://bitezly.com/slow-cooker-garlic-herb-pot-roast-recipe/