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!

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.

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Slow Cooker Garlic Herb Pot Roast

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!

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 information does not include potatoes. 

      Nutrition

      Calories: 391kcal, Carbohydrates: 12g, Protein: 35g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 117mg, Sodium: 1048mg, Potassium: 903mg, Fiber: 2g, Sugar: 7g, Vitamin A: 7881IU, Vitamin C: 4mg, Calcium: 67mg, Iron: 4mg

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