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)
- Season the Roast – Generously season the beef with salt and black pepper.
- 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
- Layer the Vegetables – Place onions, carrots, and potatoes at the bottom of the slow cooker.
- Place the Roast on Top – Add the seared beef on top of the vegetables.
- Add Garlic & Herbs – Sprinkle minced garlic, rosemary, and thyme over the roast.
- Pour in Liquids – Add beef broth, Worcestershire sauce, and balsamic vinegar.
Step 3: Slow Cook to Perfection
- 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
- Remove the Roast & Vegetables – Transfer to a serving platter.
- 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.
- Optional Butter Addition – Stir in butter for a richer gravy.
Step 5: Serve & Enjoy
- Slice or Shred the Beef – Serve with the cooked vegetables and drizzle with gravy.
- 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!
PrintSlow Cooker Garlic Herb Pot Roast
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!
- 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
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)
- Pat the chuck roast dry with paper towels, then season with salt, pepper, paprika, onion powder, thyme, and rosemary.
- Heat olive oil in a large skillet over medium-high heat.
- 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
- Add onions, carrots, potatoes, and celery to the bottom of the slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, mix beef broth, Worcestershire sauce, red wine, tomato paste, balsamic vinegar, and minced garlic. Pour over the roast.
- 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
- Remove the roast and vegetables, covering them to keep warm.
- In a small bowl, whisk cornstarch and cold water until smooth.
- Stir into the slow cooker juices and cook on HIGH for 5 minutes until thickened.
Step 5: Serve & Enjoy
- Slice or shred the pot roast and serve with vegetables.
- Drizzle with homemade gravy and garnish with fresh herbs.
- 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.