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!
Servings: 8 servings
Ingredients
- 3 - 3½ pounds boneless beef chuck roast
- 2 tablespoons olive or avocado oil
- 1 pound 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 or beef broth
- 1 cup apple juice
- 1 tablespoon tomato paste
- 2 tablespoons garlic minced
- 2 tablespoons dried parsley
- 2½ teaspoons salt
- 1 teaspoon black 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