Description
Slow Cooker Garlic Herb Pot Roast is the ultimate comfort food—tender, flavorful beef cooked low and slow with a delicious mix of garlic, herbs, and vegetables. This easy, hands-off recipe is perfect for busy days, and the result is a hearty, melt-in-your-mouth roast that’s full of rich flavor.
Ingredients
3–4 lb boneless chuck roast (or any other pot roast cut like brisket or round roast)
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 cups beef broth
1 cup red wine (optional, or use more broth)
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 tablespoon fresh parsley (optional, for garnish)
1 tablespoon Worcestershire sauce
2 bay leaves
Salt and pepper, to taste
4 medium carrots, cut into large chunks
3–4 medium potatoes, peeled and cut into large chunks
1 cup frozen peas (optional)
Instructions
- Sear the Roast (optional but recommended): Heat the olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 3-4 minutes per side). This step helps lock in flavor, but if you’re short on time, you can skip it and go straight to the slow cooker.
- Add to Slow Cooker: Transfer the seared roast to your slow cooker. Add the chopped onion, minced garlic, beef broth, red wine (if using), Worcestershire sauce, dried rosemary, dried thyme, and bay leaves. Stir to combine the ingredients.
- Add Vegetables: Place the carrots and potatoes around the roast in the slow cooker. If you’re using frozen peas, wait to add them until the last 30 minutes of cooking.
- Cook the Roast: Cover and cook on low for 8-10 hours, or until the roast is tender and easily shreds with a fork. If you’re in a hurry, you can cook it on high for 4-6 hours, but low and slow will give the best results.
- Serve: Once the roast is done, remove it from the slow cooker and place it on a serving platter. Discard the bay leaves. You can shred the meat with two forks or slice it, depending on your preference. Serve the roast with the cooked vegetables and drizzle some of the delicious juices from the slow cooker on top. Garnish with fresh parsley if desired.
Notes
Add a few tablespoons of tomato paste for a richer depth of flavor.
Use sweet potatoes instead of regular potatoes for a slightly different taste.
Add mushrooms or parsnips for additional flavor and texture.
Stir in some heavy cream or half-and-half at the end for a creamy sauce.
Make this a gluten-free dish by simply ensuring your broth and Worcestershire sauce are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours (on low) or 4-6 hours (on high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on meat and broth
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on meat used
