SLOW COOKER GARLIC HERB POT ROAST
This Slow Cooker Garlic Herb Pot Roast is melt-in-your-mouth tender and infused with rich, savoury flavours. Cooked low and slow with potatoes, carrots, and herbs, it’s the ultimate comfort meal for busy weeknights or family dinners.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 4 cloves garlic minced
- 1 onion sliced
- 4 carrots cut into chunks
- 1 pound baby potatoes
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons water optional, for thickening
Instructions
- Season and Sear: Season the beef roast with salt, pepper, thyme, rosemary, and garlic powder. In a skillet, heat olive oil and sear the roast on all sides until browned.
- Layer Ingredients: Place onion, garlic, carrots, and potatoes in the slow cooker. Set the seared roast on top.
- Add Liquids: Pour in beef broth and Worcestershire sauce.
- Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender.
- Optional Gravy: To thicken the sauce, mix cornstarch and water, then stir into the slow cooker juices. Cook on high for 10–15 minutes until thickened.
- Serve: Slice the roast and serve with vegetables and gravy.
Notes
- Make Ahead: You can sear the roast and chop veggies the night before for an easy morning prep.
- Variations: Add mushrooms or parsnips for extra flavour.
- Serving Suggestions: Serve with crusty bread or mashed potatoes for a hearty meal.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.