Slow Cooker Garlic Herb Pot Roast

This Slow Cooker Garlic Herb Pot Roast is a hearty and comforting meal that transforms simple ingredients into a symphony of flavors.

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Prep Time 20

Cook Time 9

Total Time 9 20

Servings: 6 servings

Course: DINNER PLATES

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

3 pounds Chuck roast a well-marbled cut that becomes tender and juicy when slow-cooked
1 teaspoon Salt essential for enhancing the meat's natural flavors
1 teaspoon Ground black pepper essential for enhancing the meat's natural flavors
2 tablespoons Olive oil used for searing to lock in the roast's moisture and flavor

For the Vegetables

1 medium Yellow onion adds a sweet and savory base
4 cloves Garlic brings aroma and depth; the star ingredient
4 medium Carrots natural sweetness balances the savory notes
2 pounds Yukon Gold potatoes creamy potatoes that hold their shape

For the Seasoning and Broth

2 teaspoons Fresh thyme offers a fragrant, earthy note
2 teaspoons Fresh rosemary adds a touch of piney flavor
2 tablespoons Worcestershire sauce infuses umami richness
4 cups Beef broth provides the necessary moisture for slow cooking

For Optional Gravy

2 tablespoons Cornstarch thickens the broth into gravy
1 cup Additional beef broth used to mix with cornstarch

For Garnish

2 tablespoons Fresh parsley adds a pop of color

Equipment

slow cooker
Skillet

Method

Cooking Instructions

Pat your chuck roast dry and generously season it with salt and ground black pepper.
In a hot skillet with olive oil, sear the roast until it’s browned on both sides, about 4–5 minutes per side.
In the same pan, sauté the diced yellow onion for 2 minutes before adding the minced garlic.
Pour the beef broth, Worcestershire sauce, fresh thyme, and fresh rosemary into the hot pan, scraping up browned bits.
Layer the halved Yukon Gold potatoes and chunks of carrots on top of the roast, seasoning lightly.
Cover the slow cooker and set it to low to cook for 8–9 hours.
Once cooked, carefully remove the roast and shred it, discarding any large pieces of fat.
To make optional gravy, strain the slow cooker broth into a saucepan and mix cornstarch with a bit of broth until thickened.
Plate your meat and vegetables, drizzle with gravy if made, and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 7mgCalcium: 30mgIron: 3mg

Notes

Pat the roast dry before seasoning to ensure a better crust during searing. Avoid skipping the searing step, as it locks in flavor and moisture. Place potatoes at the bottom of the slow cooker to cook evenly.

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