Step 1: Prepare the Beef Roast

1. Season the Beef:

Start by generously seasoning the beef chuck roast on all sides with salt, pepper, onion powder, and smoked paprika (if using). Be sure to coat the roast well to ensure maximum flavor.

2. Sear the Beef (Optional, but Recommended):

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, sear the beef roast on all sides until it’s browned, about 3-4 minutes per side. This step is optional but adds a beautiful depth of flavor and helps lock in the juices.

3. Prepare the Garlic Herb Paste:

In a small bowl, mix together the minced garlic, chopped rosemary, and thyme. Once the roast is seared, rub this garlic herb mixture all over the roast. The garlic and herbs will infuse the beef with savory, aromatic flavor as it cooks.

Step 2: Prepare the Vegetables

1. Chop the Vegetables:

While the beef is searing, prepare the vegetables. Peel and cut the carrots and potatoes into 2-inch chunks. Slice the celery into 1-inch pieces and quarter the onion. If using mushrooms, slice them as well.

2. Layer the Vegetables in the Slow Cooker:

Place the prepared vegetables in the bottom of the slow cooker. These vegetables will act as a base for the roast to sit on and will absorb all the delicious juices and flavors from the meat as it cooks.

Step 3: Add the Liquids and Aromatics

1. Add the Broth and Wine:

Pour 2 cups of beef broth and 1/2 cup of red wine (if using) over the vegetables in the slow cooker. The red wine adds richness and complexity to the gravy, but if you prefer not to use it, you can simply replace it with more beef broth.

2. Add Worcestershire and Bay Leaf:

Stir in 1 tablespoon of Worcestershire sauce for an extra umami boost, and tuck in 1 bay leaf for a subtle, earthy flavor.

Step 4: Cook the Pot Roast

1. Place the Roast on Top of the Vegetables:

Once the roast is seasoned and seared, place it on top of the vegetables in the slow cooker.

2. Cook Low and Slow:

Cover the slow cooker with the lid and cook the pot roast on low for 8-10 hours or on high for 4-5 hours. Cooking on low heat for a longer period results in the most tender, fall-apart beef, so if you have the time, the low setting is ideal.

3. Check for Doneness:

The roast is done when it’s fork-tender and easily pulls apart with a fork. If it’s not tender enough, continue cooking for another hour and check again.

Step 5: Make the Gravy

Once the pot roast is cooked, you’ll want to turn the flavorful cooking liquids into a delicious gravy.

1. Remove the Roast and Vegetables:

Carefully transfer the beef roast to a cutting board and the vegetables to a serving dish. Cover them with foil to keep warm while you make the gravy.

2. Thicken the Gravy:

Skim off any excess fat from the liquid in the slow cooker. In a small bowl, whisk together 2 tablespoons of flour with 1/4 cup cold water to create a slurry. Pour this mixture into the slow cooker, stirring well to combine. Set the slow cooker to high and cook the gravy for about 10-15 minutes, or until it thickens.

Step 6: Serve the Pot Roast

1. Slice or Shred the Beef:

Once the roast has rested for a few minutes, slice it against the grain or pull it apart with two forks for a more rustic presentation.

2. Serve with Vegetables and Gravy:

Serve the beef roast alongside the tender carrots, potatoes, celery, and onions, and spoon the rich gravy over the top. Garnish with fresh parsley for a burst of color and freshness.

Step 7: Enjoy Your Slow Cooker Garlic Herb Pot Roast

Your Slow Cooker Garlic Herb Pot Roast is now ready to enjoy! With its tender beef, flavorful vegetables, and luscious gravy, this dish is sure to be a hit with your family or guests.