Slow Cooker Garlic Herb Pot Roast

There’s something so comforting about a slow-cooked meal, especially when it’s as delicious and tender as this Slow Cooker Garlic Herb Pot Roast. When I made this for my family, the entire house filled with the warm, savory aroma of garlic, herbs, and slow-roasted beef. By the time dinner was ready, everyone was eagerly gathered around the table. The roast literally fell apart with the touch of a fork, and the garlic herb gravy was so good we couldn’t resist pouring it over everything. The best part? This dish is ridiculously easy to make! Just throw everything into the slow cooker in the morning, and by dinner time, you’ve got a hearty, satisfying meal that feels like you’ve been cooking all day. Whether you serve it over mashed potatoes or add the potatoes right into the slow cooker, this pot roast will become an instant family favorite.

Ingredients

• 3–4 lb chuck roast
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 cup beef broth
• 1/4 cup red wine (optional, for added richness)
• 1 tablespoon Worcestershire sauce
• 4 large carrots, cut into chunks
• 1 large onion, cut into wedges
• 1 lb baby potatoes (optional, if you prefer them in the slow cooker)
• 2 tablespoons cornstarch (for thickening the gravy)
• 2 tablespoons water (for thickening the gravy)

Instructions

1. Prepare the roast: Season the chuck roast generously with salt and pepper on all sides. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side.
2. Layer the slow cooker: Add the carrots, onion, and potatoes (if using) to the bottom of the slow cooker. Place the seared roast on top of the vegetables.
3. Make the garlic herb mixture: In a small bowl, combine the minced garlic, rosemary, thyme, parsley, beef broth, red wine (if using), and Worcestershire sauce. Pour the mixture over the roast and vegetables.
4. Cook the roast: Cover and cook on low for 8 hours, or on high for 5–6 hours, until the meat is fall-apart tender and the vegetables are cooked through.
5. Make the gravy: Remove the roast and vegetables from the slow cooker and place on a serving platter. To make the gravy, combine the cornstarch and water to create a slurry. Stir it into the remaining liquid in the slow cooker, turn the heat to high, and cook for 5–10 minutes, until the gravy thickens.
6. Serve: Slice or shred the roast and serve it alongside the vegetables, drizzling everything with the rich garlic herb gravy. Enjoy!

Nutrition Facts (Per Serving)

• Serving size: 1 portion (with vegetables and gravy)
• Calories: 450 calories
• Protein: 35g
• Carbohydrates: 18g
• Fiber: 4g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 750mg
• Sugar: 4g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours, 15 minutes

How to Serve

• Serve the roast over creamy mashed potatoes with a generous spoonful of gravy.
• Add the cooked carrots, onions, and potatoes from the slow cooker to the plate for a complete meal.
• Pair with a side of buttered peas or sautéed green beans for extra veggies.
• Add a warm dinner roll on the side to soak up any extra gravy.
• Serve alongside a fresh green salad with a simple vinaigrette to lighten up the meal.

Additional Tips

1. Sear for flavor: Don’t skip the step of searing the roast before adding it to the slow cooker. This caramelizes the meat, locking in flavor and creating a richer gravy.
2. Add potatoes or serve separately: If you prefer your potatoes in the slow cooker, add them in with the carrots and onions. Otherwise, serve the pot roast over mashed potatoes for a classic combo.
3. Use fresh herbs: If possible, use fresh rosemary, thyme, and parsley for the best flavor. If you only have dried herbs, just use 1/3 of the amount.
4. Deglaze the pan: After searing the roast, add a splash of broth or wine to the skillet to scrape up the browned bits. This adds even more flavor to the slow cooker!
5. Leftovers: This pot roast makes fantastic leftovers! Shred the meat and serve it on sandwiches, or use it in a shepherd’s pie for another meal.

Recipe Variations

• Italian-Style Pot Roast: Swap the herbs for Italian seasoning, and add a can of diced tomatoes to the slow cooker for a rich, tomato-based version.
• Spicy Pot Roast: Add a teaspoon of red pepper flakes to the garlic herb mixture for a bit of heat.
• Wine-Braised Pot Roast: Use red wine as the main liquid in the slow cooker for a richer, deeper flavor.
• Root Vegetable Pot Roast: Try using parsnips, turnips, or sweet potatoes instead of traditional carrots and baby potatoes.
• Instant Pot Option: For a faster version, you can make this in an Instant Pot by pressure-cooking the roast for 60–70 minutes on high, with a natural release.

Serving Suggestions

• Serve the pot roast over mashed potatoes or buttery mashed cauliflower for a low-carb option.
• Pair with a hearty bread like a crusty baguette or sourdough to mop up the delicious gravy.
• Serve alongside steamed green beans or roasted Brussels sprouts for a complete meal.
• Add a side of garlic bread for extra comfort on cold nights.
• Pair with a glass of red wine, like a Cabernet Sauvignon or Merlot, for an elegant dinner.

Freezing and Storage

• Storage: Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, shred the beef and place it in a freezer-safe bag or container along with some of the gravy. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: To reheat, place the pot roast in a saucepan with some of the leftover gravy and heat over medium-low until warmed through. You can also reheat in the microwave.

Special Equipment

• Slow cooker (6–8 quart size is ideal for this recipe).
• Large skillet for searing the roast before slow cooking.
• Tongs for turning the roast while searing.
• Mixing bowl for preparing the garlic herb mixture.

FAQ

1. Can I make this without a slow cooker? Yes, you can make this pot roast in the oven. Sear the roast as directed, then cook in a covered Dutch oven at 300°F for 3–4 hours, or until tender.
2. What can I use instead of red wine? You can simply use more beef broth in place of red wine, or substitute with balsamic vinegar for a similar depth of flavor.
3. Can I add other vegetables? Definitely! Feel free to add parsnips, celery, or even sweet potatoes to the slow cooker for more variety.
4. How do I thicken the gravy without cornstarch? You can use flour instead of cornstarch to thicken the gravy. Just whisk it with a bit of water before adding to the slow cooker liquid.
5. Can I use a different cut of meat? Yes, you can also use a brisket, bottom round, or even a pork shoulder for this recipe, though cooking times may vary slightly.

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