Slow Cooker Garlic Herb Pot Roast

This easy slow cooker pot roast is classic comfort food. The beef is fall apart tender and cooks with carrots and onions. Add potatoes too or ladle everything over mashed potatoes!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

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.

This pot roast cooks in the slow cooker with carrots, onions, and an incredibly delicious garlic herb gravy! The finished meat is fall apart tender and has so much flavor. It truly is the perfect pot roast! Serve over mashed potatoes (or add the potatoes to the slow cooker if you prefer) for a complete meal.

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 rich gravy.

If you have dietary concerns you’ll be happy to know this juicy pot roast is Whole30, gluten free, and dairy free.

This is a delicious dinner that’s easy enough to make on busy weeknights but impressive enough to serve for Sunday dinner.

Ingredients for Slow Cooker Garlic Herb Pot Roast

• Chuck roast: Boneless chuck roast is the cut of meat I recommend for the best pot roast.
• Olive or avocado oil: Searing the chuck roast in olive oil or avocado oil before cooking it in the slow cooker helps to achieve the most tender meat.
• Baby carrots: I prefer to use baby carrots in pot roast to save time but you can also slice carrots into sticks or circles if you like.
• Onion: You can use white onion or yellow onion in this easy meal.
• Beef stock or beef broth: Both beef stock and beef broth can be used in this soup. Stock is typically made by simmering the bones for hours. Broth is made by simmering the meat instead of only the bones.
• Tomato paste: Tomato paste packs a lot of concentrated tomato flavor.
• Apple juice: The apple juice adds some natural sweetness for a gravy with great depth of flavor. 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.
• Minced garlic: Minced garlic is delightful and pungent. You can mince your own garlic or use a jarred variety.
• Seasonings: Season roast with dried parsley, salt, and black pepper.

How to Make Slow Cooker Garlic Herb Pot Roast

Sear the chuck roast in a hot skillet with a little oil until browned on both sides. It’s an extra step before slow cooking but totally worth it.

Place your browned beef in the bottom of a 6 or 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper to the top of the roast. 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 rosemary, parsley, or thyme. Ladle some of that “+{:}P – brown gravy on top

What is the Best Cut of Meat for Pot Roast?

Chuck roast seared and then cooked on low is going to give you the very best roast with fork tender meat. Other roasts will work but the end result isn’t the same. For best results stick with the beef chuck roast.

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. It’s worth the extra time.

How to Serve Pot Roast

I serve this roast over my Light & Creamy Mashed Potatoes. I like to top it with fresh thyme or other fresh herbs. 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!

How to Store Leftovers

Want to enjoy this entree the next day or later in the week? This is a great recipe for meal prep! Pot roast leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through.

 

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