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Slow Cooker Garlic Herb Pot Roast

Chuck roast seared and slow cooked with garlic, fresh herbs, onion, carrots, and potatoes results in a classic, flavorful, fork-tender pot roast. Customize by cooking potatoes with the roast or serving it over creamy mashed potatoes.

  • Total Time: PT8H15M
  • Yield: 8 servings 1x

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 1 tablespoon oil
  • 1 large yellow onion, sliced
  • 3–4 large carrots, peeled and sliced
  • 1–2 lbs potatoes (optional, quartered or halved as desired)
  • 2 cups beef stock
  • 1/2 cup apple juice
  • 2 tablespoons tomato paste
  • 5 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Fresh rosemary, parsley, or thyme for garnish (optional)

Instructions

  1. Sear the Beef: Sear the chuck roast in a hot skillet with a little oil until browned on both sides.
  2. Slow Cooker Preparation: Place browned beef in the bottom of a 6 or 7 qt slow cooker.
  3. Add Ingredients: Add onion, carrots, potatoes (if using), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper to the slow cooker. Stir to combine.
  4. Cook: Cover and cook on low for 7 to 8 hours.
  5. Shred & Finish: Use two forks to shred finished pot roast and add back to the slow cooker. Taste and add extra salt or pepper if desired.
  6. Serve: Serve over mashed potatoes or with the cooked potatoes, topped with fresh rosemary, parsley, or thyme. Ladle gravy on top as desired.
  • Author: Chef Olivier
  • Prep Time: PT15M
  • Cook Time: PT8H
  • Method: Main Course
  • Cuisine: American