Description
Hearty and comforting, this Slow Cooker Garlic Herb Pot Roast is packed with savory flavor, tender chuck roast, and cozy vegetables—all simmered low and slow for an easy, hands-off meal.
Ingredients
3 to 3½ lbs boneless beef chuck roast
2 tbsp olive or avocado oil
1 lb baby carrots (or large carrots cut into sticks)
1 medium onion (white or yellow), cut into chunks
2 cups beef stock or broth
1 cup apple juice (or cranberry, pomegranate juice, or coconut aminos)
1 tbsp tomato paste
2 tbsp minced garlic
2 tbsp dried parsley
2½ tsp salt
1 tsp black pepper
Optional: 1 lb gold potatoes, quartered
Optional: Fresh thyme or parsley for garnish
Instructions
1. Heat oil in a skillet over high heat. Brown the roast for 3–4 minutes per side.
2. Transfer roast to a 6–7 qt slow cooker.
3. Add onion, carrots, (optional) potatoes, beef broth, apple juice, tomato paste, garlic, parsley, salt, and pepper.
4. Stir gently and cover with the lid.
5. Cook on LOW for 7–8 hours until meat is fork-tender.
6. Shred the meat with forks and return to the slow cooker. Adjust salt or pepper to taste.
7. Serve this Slow Cooker Garlic Herb Pot Roast warm over mashed potatoes, or mash the cooked gold potatoes right in. Garnish with herbs and enjoy every cozy bite.
Notes
This recipe is dairy-free, gluten-free, Whole30, paleo, and low-carb.
Avoid cooking on high to keep the roast tender.
Store leftovers in an airtight container for up to 4 days.
To reheat, use the stovetop or microwave on medium-low heat.
Chuck roast is the best cut for slow cooking—don’t skip the browning step!
- Prep Time: 10 mins
- Cook Time: 7 hrs
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 7
- Sodium: 1048
- Fat: 23
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
- Cholesterol: 117