Slow Cooker Garlic Herb Pot Roast: The Ultimate Comfort Meal
Ingredients You’ll Need
- 3-4 lb chuck roast
- 5-6 garlic cloves, minced
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 onion, chopped
- 4 large carrots, chopped
- 4 large potatoes, quartered
- Salt and pepper to taste
How to Make Slow Cooker Garlic Herb Pot Roast
Step 1: Season and Sear the Beef
- Pat the Beef Dry: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Sear the Roast: In a large skillet over medium-high heat, heat olive oil and sear the roast on all sides until browned, about 3-4 minutes per side. This step locks in the juices and enhances the flavor.
Step 2: Prepare the Slow Cooker
- Layer Vegetables: In the bottom of your slow cooker, add the chopped onion, carrots, and potatoes.
- Make the Garlic Herb Mixture: In a small bowl, combine the minced garlic, rosemary, thyme, Worcestershire sauce, balsamic vinegar, tomato paste, and beef broth. Mix well.
Step 3: Slow Cook the Pot Roast
- Add the Roast: Place the seared chuck roast on top of the vegetables in the slow cooker.
- Pour the Mixture: Pour the garlic herb mixture over the roast and vegetables.
- Cook Low and Slow: Cover and cook on low for 8-10 hours (or on high for 4-6 hours), until the meat is fork-tender and falling apart.
Step 4: Serve and Enjoy!
- Shred the Roast: Once cooked, use two forks to shred the beef into chunks.
- Serve: Serve the tender garlic herb pot roast with the slow-cooked carrots, potatoes, and the flavorful juices from the slow cooker. Garnish with extra fresh herbs if desired!
