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Slow Cooker Garlic Herb Pot Roast

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This Slow Cooker Garlic Herb Pot Roast is a comforting and flavorful dish featuring fall-apart tender beef, infused with aromatic garlic, fresh herbs, and a rich, savory gravy. Perfect for busy weeknights, Sunday dinners, or special occasions, this slow cooker recipe requires minimal prep and delivers incredible flavor with every bite.

Why You’ll Love This Recipe

  • Hands-Off Cooking – The slow cooker does all the work!
  • Melt-in-Your-Mouth Tender Beef – Cooked low and slow for maximum juiciness.
  • Rich & Savory Gravy – Made from the slow-cooked juices for extra flavor.
  • Perfect for Meal Prep – Makes delicious leftovers for easy meals.
  • One-Pot Simplicity – No extra dishes, just toss everything in the slow cooker.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pot Roast:

  • Beef chuck roast (3-4 lbs)
  • Salt & black pepper
  • Olive oil
  • Garlic cloves (minced)
  • Beef broth
  • Worcestershire sauce
  • Balsamic vinegar (for extra depth of flavor)
  • Fresh rosemary
  • Fresh thyme
  • Onion (sliced)
  • Carrots (chopped)
  • Baby potatoes (halved)

For the Gravy:

  • Cornstarch
  • Water
  • Butter (for extra richness, optional)

Directions

Step 1: Sear the Beef (Optional but Recommended)

  1. Season the Roast – Generously season the beef with salt and black pepper.
  2. Sear for Extra Flavor – Heat olive oil in a skillet over medium-high heat. Sear the beef for 2-3 minutes per side until browned.

Step 2: Add Ingredients to the Slow Cooker

  1. Layer the Vegetables – Place onions, carrots, and potatoes at the bottom of the slow cooker.
  2. Place the Roast on Top – Add the seared beef on top of the vegetables.
  3. Add Garlic & Herbs – Sprinkle minced garlic, rosemary, and thyme over the roast.
  4. Pour in Liquids – Add beef broth, Worcestershire sauce, and balsamic vinegar.

Step 3: Slow Cook to Perfection

  1. Cover & Cook – Cook on LOW for 8-10 hours or HIGH for 4-5 hours until the meat is fork-tender.

Step 4: Make the Gravy

  1. Remove the Roast & Vegetables – Transfer to a serving platter.
  2. Thicken the Sauce – In a small bowl, mix cornstarch with water, then stir into the slow cooker juices. Let it thicken for 5-10 minutes.
  3. Optional Butter Addition – Stir in butter for a richer gravy.

Step 5: Serve & Enjoy

  1. Slice or Shred the Beef – Serve with the cooked vegetables and drizzle with gravy.
  2. Garnish – Sprinkle with fresh herbs for a final touch.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours (LOW) or 4-5 hours (HIGH)

Variations

  • Red Wine Pot Roast – Replace ½ cup of broth with red wine for a richer sauce.
  • Spicy Version – Add red pepper flakes for a subtle heat.
  • Mushroom Gravy – Stir in sautéed mushrooms for an earthy flavor.
  • Gluten-Free Option – Ensure Worcestershire sauce is gluten-free and use cornstarch for thickening.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in a skillet over low heat or microwave in 30-second intervals.

FAQs

Can I use a different cut of beef?

Yes! Brisket or bottom round roast work well too.

Do I have to sear the beef?

No, but it enhances flavor and adds a richer texture.

Can I cook this overnight?

Yes! Set it on LOW before bed for a ready-to-eat meal in the morning.

How do I make the gravy thicker?

Add more cornstarch mixed with water until desired thickness is reached.

What can I serve with this?

Mashed potatoes, dinner rolls, or a fresh salad pair perfectly.

Can I use dried herbs instead of fresh?

Yes! Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme.

Can I add more vegetables?

Absolutely! Try celery, parsnips, or bell peppers for variety.

How do I make this in an Instant Pot?

Cook on HIGH pressure for 60 minutes, then allow a natural release for 15 minutes.

Is this recipe keto-friendly?

Yes! Just omit the potatoes and carrots or replace them with low-carb vegetables.

Can I use frozen beef?

It’s best to thaw before cooking for even results, but frozen beef can be used if cooked on LOW for 10-12 hours.

Conclusion

This Slow Cooker Garlic Herb Pot Roast is the ultimate comfort food, with tender beef, flavorful vegetables, and a rich, savory gravy. Whether for a cozy family dinner or a make-ahead meal, this dish is sure to be a hit. Try it today and enjoy a classic, slow-cooked favorite!

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Slow Cooker Garlic Herb Pot Roast

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This Slow Cooker Garlic Herb Pot Roast is a tender, flavorful, and comforting meal made with juicy beef, hearty vegetables, and a rich, herb-infused gravy. Perfect for an easy weeknight dinner or Sunday meal!

  • Author: Beth
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Scale

For the Pot Roast:

  • 3–4 lb chuck roast (or brisket)
  • 1 tablespoon olive oil
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 6 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • ½ cup red wine (optional, adds depth)
  • 2 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar (optional, for extra flavor)

For the Vegetables:

  • 4 carrots, cut into large chunks
  • 3 potatoes, cut into chunks
  • 1 onion, sliced
  • 2 celery stalks, chopped
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 2 sprigs fresh rosemary (or ½ teaspoon dried)

For the Gravy:

  • 2 tablespoons cornstarch
  • ¼ cup cold water

Instructions

Step 1: Sear the Roast (Optional, but Recommended)

  1. Pat the chuck roast dry with paper towels, then season with salt, pepper, paprika, onion powder, thyme, and rosemary.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the roast for 2-3 minutes per side until browned. Remove from skillet and set aside.

Step 2: Layer Ingredients in the Slow Cooker

  1. Add onions, carrots, potatoes, and celery to the bottom of the slow cooker.
  2. Place the seared roast on top of the vegetables.
  3. In a bowl, mix beef broth, Worcestershire sauce, red wine, tomato paste, balsamic vinegar, and minced garlic. Pour over the roast.
  4. Add fresh thyme and rosemary sprigs on top.

Step 3: Cook the Pot Roast

  • LOW: Cook for 8-10 hours (best for a tender roast).
  • HIGH: Cook for 4-5 hours (if short on time).

Step 4: Make the Gravy

  1. Remove the roast and vegetables, covering them to keep warm.
  2. In a small bowl, whisk cornstarch and cold water until smooth.
  3. Stir into the slow cooker juices and cook on HIGH for 5 minutes until thickened.

Step 5: Serve & Enjoy

  1. Slice or shred the pot roast and serve with vegetables.
  2. Drizzle with homemade gravy and garnish with fresh herbs.
  3. Serve with crusty bread or mashed potatoes for a complete meal!

Notes

  • Want More Flavor? Add a bay leaf or a teaspoon of Dijon mustard to the broth.
  • No Slow Cooker? Make it in the oven at 325°F (165°C) for 3-4 hours.
  • Make-Ahead: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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