Is there anything better than pot roast on a cold evening? I think not. It’s filling and warms you from the inside out. If you feel the same you’re going to love this Garlic Herb Pot Roast.
Now a pot roast traditionalist (is that a thing?) will probably tell you to cook your potatoes with the meat. I may lose some friends here but I have to disagree. My favorite part of pot roast is all that yummy gravy and it feels like a waste to not serve everything over creamy mashed potatoes. I prefer to prepare my potatoes separately and mash them. Don’t worry, I have a recipe for that too. So make the mashed potatoes and then ladle all this pot roast goodness right over top!
You’ll notice in my version that I don’t use flour or corn starch as a thickener. I don’t think a thick gravy is necessary for a pot roast to be spectacular. I also don’t use a red wine which you’ll often find in traditional pot roast recipes. (I didn’t say I don’t cook with red wine. I do. I like to drink it from a big beautiful glass while I’m in the kitchen.)
In this pot roast I add apple juice. It adds a hint of sweetness and another layer of flavor to this already complex and luscious dish. I have used cherry and pomegranate juice in a pinch too and both work great.
The end result is totally delicious. You’ll have lots of yummy gravy. Plus the whole thing is Whole30, gluten free, and dairy free!
- 3 lbs chuck pot roast
- 2 tablespoons cooking fat of choice (I prefer ghee, olive oil, or coconut oil)
- 1 lb (16 oz) baby carrots
- 1 medium white or yellow onion, chopped in large chunks
- 2 cups beef stock
- 1 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoons garlic, minced
- 2 tablespoons dried parsley
- 2 teaspoons salt
- 1 teaspoon pepper
- Optional: top with fresh parsley or thyme when pot roast is finished
- Add cooking fat of choice to a large pan and heat to high heat. Place your pot roast in the pan once hot. Brown on both sides. Approximately 3-4 minutes per side.
- Place your browned beef in your slow cooker. Add all other ingredients. Stir. Cover and cook on low for 6 - 8 hours.
- Shred or slice finished pot roast and add back to the slow cooker. Serve over creamy mashed potatoes and top with fresh parsley or thyme.