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!
- 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.
Nutrition information does not include potatoes.
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