Name: Slow Cooker Garlic Herb Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
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)

Ingredients

Scale

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

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.
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.
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.
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.
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.
Serve: Slice or shred the roast and serve it alongside the vegetables, drizzling everything with the rich garlic herb gravy. Enjoy!

Prep Time: 15 minutes
Cook Time: 8 hours

Nutrition

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