Go Back
–+ servings
Slow Cooker Garlic Herb Pot Roast

Savory Slow Cooker Garlic Herb Pot Roast for Cozy Dinners

This Slow Cooker Garlic Herb Pot Roast is tender, flavorful, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 lb Chuck Roast Room temperature; can substitute with bottom round roast or rump roast.
  • to taste Salt Adjust to personal preference.
  • to taste Black Pepper Using freshly ground will yield the best flavor.
  • 1.5 tbsp Olive Oil Used for searing.
For the Aromatics and Herbs
  • 5 cloves Garlic Minced; add more for a stronger garlic flavor.
  • 1 Yellow Onion Diced; can be swapped with shallots.
  • 1 tbsp Fresh Thyme Dried thyme can be used if fresh isn't available.
  • 1 tbsp Fresh Rosemary Substitute with dried rosemary if necessary.
  • 2 tsp Worcestershire Sauce Adds umami and depth.
For the Vegetables
  • 5 medium Carrots Cut into chunks.
  • 2.5 lb Yukon Gold Potatoes Halved; red potatoes can be used.
For the Broth
  • 1.25 cups Beef Broth Can use homemade or store-bought.
  • 2 tbsp Fresh Parsley For garnish.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the chuck roast dry and season with salt and black pepper. Sear for 4-5 minutes on each side until browned. Transfer to slow cooker.
  2. In the same skillet, add remaining 0.5 tablespoon of olive oil over medium heat. Sauté diced onion for 2 minutes until softened, then add minced garlic and sauté for another 30 seconds. Pour over roast.
  3. Pour 1.25 cups of beef broth into the skillet, scraping the bottom to deglaze. Stir in Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast.
  4. Arrange halved potatoes and carrots on top of the roast. Pour any remaining broth mixture over the vegetables and season with salt and pepper.
  5. Cover and cook on low for 8-9 hours until the roast is fork-tender.
  6. Remove roast and veggies; shred the roast and return to gravy. Optionally mix cornstarch with a bit of broth to thicken the sauce and garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish freezes well for up to 3 months. Store leftovers in an airtight container with gravy.

Tried this recipe?

Let us know how it was!