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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!

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.

Find it online: https://ukfinda.com/slow-cooker-garlic-herb-pot-roast/