Slow Cooker Garlic Herb Pot Roast

• 3 pounds beef chuck roast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered
• 4 sprigs fresh parsley
• 2 bay leaves

Steps

1. 1 Season the beef roast with salt and pepper.
2. 2 Heat olive oil in a skillet over medium-high heat and sear the beef on all sides.
3. 3 Place the seared beef in the slow cooker.
4. 4 Add the onion, garlic, beef broth, red wine (if using), thyme, and rosemary to the slow cooker.
5. 5 Arrange the carrots and potatoes around the roast.
6. 6 Tuck in the parsley sprigs and bay leaves.
7. 7 Cover and cook on low for 6 hours, or until the beef is tender.
8. 8 Remove the beef and vegetables to a serving platter.
9. 9 Discard the parsley sprigs and bay leaves.
10. 10 Optional: thicken the cooking liquid on the stove to make a gravy.
11. 11 Serve the roast and vegetables with the gravy spooned over the top.

Nutrition

Tips

• For a richer flavor, brown the vegetables before adding them to the slow cooker.
• If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of water and simmer the cooking liquid until thickened.
• Leftover roast makes excellent sandwiches the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.

Serving Suggestions

• Serve with a side of creamy mashed potatoes or buttered egg noodles.
• Pair with a fresh green salad for a complete meal.

FAQ