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–+ servings

Slow Cooker Garlic Herb Pot Roast

This rich and comforting Slow Cooker Garlic Herb Pot Roast combines tender beef chuck roast with baby carrots, onion, rich tomato broth, aromatic garlic, and dried parsley. Dinner just got a whole lot easier!
David Murphy
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Serving Size 8

Ingredients

  • 3 1/2 lbs boneless beef chuck roast
  • 1 lb baby carrots
  • 1 yellow or white onion chopped into large chunks
  • 2 cups beef broth
  • 1 cup apple juice
  • 1 tbsp tomato paste
  • 2 tbsp minced garlic
  • 2 tbsp dried parsley
  • 2 1/2 tsp salt
  • 1 tsp pepper
  • Fresh parsley optional

Instructions

  • Place the beef on the bottom of an 6 or 7 quart slow cooker. Add the carrots, onions, beef broth, apple juice, tomato paste, garlic, dried parsley, salt and pepper and stir. Cover and cook on high for 6 hours.
  • Once done cooking, use two forks to shred the meat and place the shredded meat back in the slow cooker. Top with fresh parsley and serve! (optional)

Notes

David's Tips for the Best Pot Roast

Sear the roast first (optional but recommended):
  • Heat 1 tbsp oil in a skillet over high heat.
  • Sear roast 2-3 mins per side until browned for extra flavor.
Thicken the juices (for gravy):
  • Mix 2 tbsp cornstarch + ¼ cup cold water.
  • Stir into slow cooker after shredding and cook 10 mins on high.
No apple juice? Substitute with:
  • 1 cup red wine (for richness)
  • 1 cup broth + 1 tbsp brown sugar
Calories: 407kcal | Carbohydrates: 11g | Protein: 40g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1466mg | Potassium: 919mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7886IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 5mg