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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.
Prep Time10 minutes
Cook Time7 hours
Total Time7 hours 10 minutes
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
  • 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.