Description
This Slow Cooker Garlic Herb Pot Roast is a comforting and flavorful American classic that features a tender chuck roast slow-cooked with aromatic garlic, herbs, and hearty vegetables. Perfect for a cozy dinner, the roast is seared for extra flavor, then slow-cooked for hours until melt-in-your-mouth tender. Accompanied by baby potatoes, carrots, and onions, and finished with an optional thickened sauce, it makes a satisfying and wholesome meal.
Ingredients
Scale
Meat
- 3 to 4 pounds chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Herb and Spice Rub
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
Vegetables
- 1 pound baby potatoes (halved)
- 4 large carrots (cut into chunks)
- 1 yellow onion (sliced)
Liquids and Sauces
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
Optional Thickener
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Prepare the roast: Pat the chuck roast dry with paper towels and season it evenly with salt and black pepper on all sides to enhance flavor.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 3 to 4 minutes on each side until a rich brown crust forms, locking in juices and adding depth of flavor.
- Apply the herb rub: In a small bowl, mix together minced garlic, dried thyme, rosemary, onion powder, paprika, and crushed red pepper flakes if using. Rub this aromatic mixture over the entire surface of the roast for enhanced taste.
- Arrange vegetables: Place the halved baby potatoes, carrot chunks, and sliced onion around the roast inside the slow cooker to cook alongside the meat, absorbing all the delicious flavors.
- Add liquids: In a separate bowl, whisk together beef broth, Worcestershire sauce, and balsamic vinegar. Pour this mixture over the roast and vegetables in the slow cooker to create a flavorful cooking liquid.
- Cook low and slow: Cover the slow cooker and cook on low for 8 to 9 hours or on high for 4 to 5 hours until the roast is tender and easily pulls apart with a fork.
- Optional thickening: About 30 minutes before serving, if you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Stir it into the slow cooker and let it cook uncovered to thicken the pan juices.
- Serve: Carefully remove the roast and vegetables from the slow cooker. Slice or shred the meat and serve warm with the cooked vegetables and pan juices spooned over top for a hearty meal.
Notes
- For extra flavor and tenderness, marinate the roast with the herb rub overnight in the refrigerator before cooking.
- You can add other root vegetables like mushrooms or parsnips for more variety and depth.
- Leftover pot roast makes delicious sandwiches or can be repurposed into shepherd’s pie for another meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
