Slow Cooker Garlic Herb Pot Roast
This easy slow cooker pot roast is the ultimate comfort food. The beef becomes fall-apart tender as it cooks with carrots and onions, absorbing rich, savory flavors. Add potatoes to the slow cooker or serve everything over creamy mashed potatoes for a hearty meal.
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
- Heat oil in a skillet over high heat. Once hot, sear the pot roast on both sides until browned, about 3-4 minutes per side.
- Transfer the browned beef to a 6 or 7-quart slow cooker. Add onion, carrots, potatoes (if using), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir to combine.
- Cover and cook on low for 7 to 8 hours, or until the beef is tender and easily shreds.
- Use two forks to shred the pot roast directly in the slow cooker. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve over mashed potatoes (if not using potatoes in the slow cooker) and garnish with fresh chopped parsley or thyme.
Notes
Nutrition information does not include potatoes.
For a richer flavor, substitute red wine for part of the beef stock.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a richer flavor, substitute red wine for part of the beef stock.
Store leftovers in an airtight container in the refrigerator for up to 3 days.