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This easy pot roast cooks in the slow cooker with carrots, onions, and an incredibly delicious garlic herb gravy! The finished meat is fall apart tender. Serve over mashed potatoes (or add the potatoes to the slow cooker if you prefer) for the ultimate comfort food meal!
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 Slow Cooker Garlic Herb Pot Roast.
We’re using simple ingredients in this satisfying meal.
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. You might be surprised by the 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 too.)
The end result is totally delicious. You’ll have lots of yummy gravy. Plus the whole thing is Whole30, gluten free, and dairy free!
What’s the best cut of meat to use for pot roast?
Chuck roast seared and then cooked on low is going to give you the most tender meat. Other roasts will work but the end result isn’t the same.
The Big Decision: Potatoes in the slow cooker or serve the pot roast over mashed potatoes?
Now a pot roast traditionalist (is that a thing?) will probably tell you to cook your potatoes with the meat. I’ve included instructions for this in the recipe card below so if that’s your jam go right ahead!
However, I am strongly in the serve-that-pot-roast-over-mashed-potatoes camp.
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. If you feel the same you have two options: (1) just prepare the pot roast without the potatoes and make mashed potatoes separately or (2) cook the potatoes in the slow cooker with the pot roast and when everything is done, pull them out and use the cooked potatoes to make mashed potatoes.
Can you omit the apple juice?
The apple juice in this recipe helps to flavor that gravy. You won’t notice it and there is no apple flavor in the finished dish. If you don’t have apple juice you can omit it or replace it with pomegranate juice, cranberry juice, or coconut aminos. I’ve tested all three options and they will give you that bit of sweetness without overpowering the other ingredients.
Can you cook this pot roast in a slow cooker on high instead of low?
I don’t recommend it. Cooking your meat on low for 7 to 8 hours gives you tender meat that shreds easily. I’ve tried pot roast cooked on high in less time and the result is always tough. It’s just not as good! I strongly recommend sticking with low heat for the best possible pot roast.
What sides to serve with this pot roast?
I serve this roast over my Light & Creamy Mashed Potatoes. I cannot even begin to describe how satisfying that is. It is just the most comforting combo ever.
I like a little something green on my plate at every meal. The side I choose the most to serve alongside this pot roast is my Garlic Green Beans. I know between the two recipes we’re talking about a lot of garlic but boy oh boy they are so good together.
Other green sides that I recommend here are my Spicy Roasted Broccoli, Easy Roasted Broccoli, Simple Sautéed Cabbage, or Roasted Green Beans with Almonds. All are delicious and easy to whip up!
More recipes like this:
Slow Cooker Italian Shredded Chicken
Slow Cooker Turkey Meatballs in Marinara
Salisbury Steak in Mushroom Gravy
Slow Cooker Garlic Herb Pot Roast
Ingredients
- 3 - 3 1/2 lbs boneless beef chuck roast
- 2 tbsp olive or avocado oil
- 1 lb baby carrots, Can use large carrots cut into 3-inch sticks if preferred.
- 1 medium white or yellow onion, chopped in large chunks
- 2 cups beef stock
- 1 cup apple juice
- 1 tbsp tomato paste
- 2 tbsp garlic, minced
- 2 tbsp dried parsley
- 2 1/2 tsp salt
- 1 tsp pepper
Optional: 1 lb medium gold potatoes, quartered (omit if serving pot roast over mashed potatoes)
Optional: Fresh chopped parsley or thyme for garnish
Instructions
- Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.
- Place your browned beef in the bottom of your 6 or 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir. Cover and cook on low for 7 to 8 hours.
- Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over Light & Creamy Mashed Potatoes and top with fresh chopped parsley or thyme.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pineapple juice works really well too! I usually use it for pork and it was the only juice on hand so I tried. Well ABSOLUTELY use again either in a pinch or on purpose 😆👍
Has anyone tried this recipe in the instant pot?
Yum! Our whole family loves this meal. It’s perfect for nights that are busy with fall sports. I’ve made it on a Sunday, and the leftovers (if there are any) taste even better the next day. We love it served over mashed potatoes.
I’m not one to rate recipes but this was absolutely amazing!
Made this for Thanksgiving instead of the traditional foods. Everyone loved it and ate it the next night again and could not stop commenting on how good it was.
SO good!!!
Just made this, and my husband said “you need to save that recipe!” It’s perfect.