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Slow Cooker Garlic Herb Pot Roast

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Description

This tender, juicy pot roast is slow-cooked with garlic, fresh herbs, and vegetables in a rich, savory gravy. Perfect for a cozy, comforting dinner!


Ingredients

Scale
For the Pot Roast:
  • 34 lb beef chuck roast
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh)
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups beef broth
  • 1/2 cup red wine (or more broth)
For the Vegetables:
  • 4 carrots, peeled and cut into chunks
  • 3 potatoes, cut into large chunks
  • 1 onion, sliced
  • 2 celery stalks, chopped
For the Gravy (Optional):

 

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

Sear the Roast (Optional, but Recommended):
  1. Pat the beef dry and season with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned.
  3. Transfer to the slow cooker.
Slow Cook the Roast:
  1. Add garlic, Worcestershire sauce, thyme, rosemary, and Italian seasoning to the slow cooker.
  2. Pour in beef broth and red wine, then add potatoes, carrots, onions, and celery around the roast.
  3. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the meat is tender and falls apart.
Make the Gravy (Optional):
  1. Remove the roast and vegetables, keeping the liquid in the slow cooker.
  2. In a small bowl, whisk cornstarch and cold water. Stir into the slow cooker and cook on HIGH for 5 minutes until thickened.
Serve & Enjoy!

 

  1. Slice or shred the pot roast and serve with vegetables and gravy. Enjoy with mashed potatoes or crusty bread!

Notes

For extra flavor, add a bay leaf while cooking.

Swap potatoes for parsnips or sweet potatoes for variety.

Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.