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–+ servings

Slow Cooker Garlic Herb Pot Roast

Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 slow cooker
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 pair of tongs
  • 1 measuring cup
  • 1 Whisk

Ingredients
  

  • 3 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 4 large carrots peeled and chopped
  • 1 pound baby potatoes halved
  • 1 large onion chopped

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Season the beef chuck roast with salt and pepper.
  • Sear the roast in the skillet until browned on all sides, about 4 minutes per side.
  • Transfer the roast to the slow cooker.
  • Add minced garlic, rosemary, thyme, beef broth, carrots, potatoes, and onion to the slow cooker.
  • Cover and cook on low for 8 hours.
  • Once cooked, transfer the roast to a cutting board and let it rest for 10 minutes.
  • Slice the roast and serve with the vegetables and cooking juices.

Notes

For enhanced flavor, try marinating the beef overnight in the refrigerator with the garlic and herbs. Additionally, you can use a mix of different root vegetables for added variety. If you prefer a thicker sauce, whisk in a slurry of cornstarch and water to the cooking juices and heat until thickened before serving.
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