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!
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
- 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
- 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.
49 Comments on “Slow Cooker Garlic Herb Pot Roast”
Wanting to try this but don’t have apple juice on hand…but I have applesauce! Lol. Do you think that would work?…
Well that question is a first! I’d actually try it. Why the heck not??? Good luck! (PS I have substituted other juices before without issue.)
I went for it! Cooking now and smells so good. Can’t wait to try it!
I hope it works out for you!
The whole family loved this one! Easy to make and easy ingredient list.
Would garlic powder or garlic salt work instead of minced garlic?
Yes! But I’d reduce the amount you use!
I don’t have a slow cooker anymore. Only traditional stove/oven and instant pot. Any tips on being able to make this deliciousness in one of those?
Hi! Was wondering if I could cook this on high for 3-4 hours instead of on low for 7/8 hours!
Hi Shannon! Technically, yes, but the meat will not be as tender. I address this and explain why in the text above the recipe card. 😉
Best whole 30 pot roast recipe! The only thing I chanced was waited unit the last two hours to add the carrots and potatoes . Apple juice made such a difference. It was so delish and so full of flavor!
I have leftover mushrooms! Should I throw them in? We haven’t tried it with them before and don’t want to ruin it! haha
Absolutely! Would be great!
Can this be made without the onion? I have a food allergy. ☹️
This recipe was so delicious! I had all but given up on roasts because they’re normally tough and flavorless. This was amazing! Highly recommend thickening the sauce for a gravy to throw on some potatoes. It’s that good. 🙂
Don’t have apple juice or anything similar what else can I use?? Making it for supper❤️
There are alternative juice suggestions in the text above the recipe card. 😉
Hands down the best pot roast I have ever made. So delicious! I’m glad I stumbled upon this recipe. I did add celery and mushrooms be your had them on hand.
Made this recipe tonight! Followed the recipe exactly and it turned out perfectly… will definitely make again!
Will this work with just normal boneless beef chunks?
(I also don’t have cranberry or pomegranate)
Is the browning in the skillet necessary? Can I just throw it all in and skip that step?👀😂
Haha technically yes, but browning adds flavor and also just gives that meat a better appearance! I personally wouldn’t skip it!
Turned out perfect!
The best pot roast recipe I have ever made!
Made this last night, had to eat it for dinner tonight. I am not sure what happened but it took FOREVER to cook. The only change I made to the recipe was I used red wine instead of apple juice. I put the chick roast (3.75 lbs) in our crock pot at 10 am, and by 7 pm it was still soooo hard, not shredding at all. I even tried 10 minutes in the instant pot to see I could get it to shred. Finally returned it to the crock pot until 10 pm. Any ideas why this might have happened?
We did eat it tonight over mashed potatoes and it was delicious!!!!! So flavorful.
Hi Erin, it’s likely the size of your roast that was the problem. I recommend no more than 3 1/2 lbs in the recipe instructions and I haven’t tested it above that to know for sure what the cooking time would be for that.
This beef and gravy is over-the-top delicious and couldn’t be easier! Now I want to have dinner guests and impress them 😂
I’m using the leftovers to make vegetable-beef soup!
This is one of my go to recipes for an easy supper. I always have the ingredients on hand and it’s easy to toss together. I’ve tried different juices (whatever is in the fridge my kids have at the moment) and our favorite is cranberry grape juice. I also throw in a couple chopped up stocks of celery and onion powder instead of chopped onion. At the end I thicken the gravy with cornstarch and a little cold beef stock to go over some ranch seasoned mashed potatoes. My picky 8 yr and 3 yr old both love it.
So I made this tonight and it was so good! I used everything in the recipe except I didn’t use a chuck roast I used a eye round roast Because I have a smaller crock pot then what the recipe calls for. I was scared when I did some research that eye round was a tougher meat then a chuck roast. But let me tell you. I put this in the crock pot at 8:45am and let it go on low and checked it at around 4:30. I took two forks and it was falling apart I was jumping for joy. It really needed just 7 hours! So happy with the recipe I served mine over mash potatoes! Thank you for this recipe!
Should the roast be completely covered in the stock/ apple juice?
No it won’t completely covered.
OMG! This roast was so good. I was hoping for leftovers for a few days, but my son devoured over half of it at dinner alone.
My family loves this recipe! But it makes way too much and I am the only one who will eat left overs. Wanting to continue making this but on a smaller scale. Is this recipe able to be cut in half easily? If not, do you have a recipe that makes a smaller serving size?
This is the best pot roast recipe ever. I usually make it exactly as written. However recently I’ve had to follow a low FODMAP diet so for any of you low fodmappers out there, this recipe works if you replace the apple juice with tamari, omit the onion, use garlic infused olive oil in the browning process and I also didn’t have low fodmap beef stock on hand so I used low fodmap chicken bone broth (brand name is Zoup!) and added a drizzle of worscester sauce. Also, I was short on time so I cooked it on high for 6 hours and still came out tender. I got everything out of the slowcooker (mine’s actually also an instapot) and set it to sauté, added a slurry of cornstarch and water and made gravy. Hope that helps someone!
Thanks so much for sharing your substitutions to make this work for low FODMAP, Mary! I’m happy that worked for you!
An easy meal to throw together quickly. Love that this is in the crockpot after a quick sear.
I wish I would have mixed the spices, tomato paste, and broth all together and the poured on top but it all worked out.
Happy to hear you enjoyed it!
The flavor was amazing!!!! I used pomegranate juice instead of apple because I had it on hand. Also I only have a 3qt crock pot so I used a 2lb chuck roast but kept all the other ingredients at the same amount because I didn’t want to sacrifice flavor and we can dip bread in the extra juice. I’m just wondering if there’s a more tender cut of meat to use or if I should’ve cooked it less? It was great, but definitely not easily pulling apart. I had to pull out the meat, cut it up, and put it back in.
Can I skip the apple juice part? I’m allergic to apples and can’t have any part of it.
Definitely. You can even sub a cranberry or pomegranate juice if you like!
I keep coming back to this recipe over and over again. Absolutely delicious!
I made this tonight for the first time. It does not disappoint!!!! Best roast ever (sorry mom if you this this 🤣)
This recipe has become more than just a staple in my house. My s/o is obsessed. I could make it multiple times a week every week and he’d be on cloud nine. Basically this pot roast is the holy grail in my house. I take the leftovers including the carrots and make sandwiches out of them. Sooooooo good. I just heat the leftover meat/ carrots in a skillet on the stove top and top the portions with havarti and let heat until bubbly and melted. Then I toast hoagie rolls and lather them in mayo. Honestly I drool over the sammies. I hope I never get tired of this roast lol
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?