American
Slow Cooker Garlic Herb Pot Roast with Potatoes & Carrots
A classic comfort-food dinner featuring a deeply browned beef chuck roast slowly cooked with garlic, onions, carrots, buttery potatoes, rosemary, and thyme until fork-tender. The flavorful cooking liquid is finished into a rich homemade gravy, giving you tender beef, vegetables, and sauce all from one slow cooker. It is an excellent family dinner, Sunday-style meal, or make-ahead option for busy weeks.
- Prep
- 25 min
- Cook
- 495 min
- Total
- 520 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- American
Ingredients
- 3 1/2 to 4 pounds boneless beef chuck roastSubstitute:
Bottom round roast — The finished roast will be leaner and may be slightly less rich, so avoid cooking longer than necessary once it becomes tender.
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 large yellow onion, cut into thick wedges
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 1/2 pounds baby Yukon Gold potatoes, halved if largeSubstitute:
Baby red potatoes — Red potatoes also hold their shape well during slow cooking.
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauceSubstitute:
Low-sodium soy sauce — This will still provide savory depth, although the finished flavor will be slightly different.
- 2 cups low-sodium beef broth
- 1 teaspoon dried thymeSubstitute:
Fresh thyme — Use about 1 tablespoon of fresh thyme leaves in place of the dried thyme.
- 1 teaspoon dried rosemarySubstitute:
Fresh rosemary — Use about 1 tablespoon finely chopped fresh rosemary.
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley
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Save to My Recipe BookInstructions
Pat the chuck roast thoroughly dry with paper towels. Season all sides evenly with the kosher salt, black pepper, and garlic powder.
Heat the olive oil in a large heavy skillet over medium-high heat. Once the oil is shimmering, add the roast and sear for 3 to 4 minutes per side until a deep brown crust forms. Sear the edges when practical, then transfer the roast to a 6-quart or larger slow cooker.
Arrange the onion wedges, carrots, and potatoes around the roast. Keep the vegetables in fairly large pieces so they hold their shape during the long cooking time.
Reduce the skillet heat to medium. Add the minced garlic and tomato paste and cook for 30 to 45 seconds, stirring constantly, until fragrant and the tomato paste darkens slightly.
Pour approximately 1/2 cup of the beef broth into the skillet. Use a wooden spoon to scrape up the browned bits from the bottom of the pan.
Pour the contents of the skillet over the roast. Add the remaining beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Cover the slow cooker and cook on LOW for 8 to 9 hours, until the beef is very tender and a fork twists easily in the center. For the most tender result, use the LOW setting rather than HIGH whenever possible.
Carefully transfer the roast and vegetables to a large platter. Loosely cover with foil and allow the beef to rest for 10 minutes. Remove and discard the bay leaf.
Skim excess fat from the surface of the cooking liquid if necessary. Transfer approximately 2 cups of the liquid to a small saucepan and bring to a gentle simmer over medium heat.
In a small bowl, stir the cornstarch and cold water together until completely smooth.
Slowly whisk the cornstarch mixture into the simmering cooking liquid. Cook for 2 to 3 minutes, whisking frequently, until the gravy thickens enough to lightly coat the back of a spoon.
Taste the gravy and adjust the seasoning with additional salt or pepper only if needed.
Slice the roast against the grain or gently pull it into large pieces. Arrange the beef with the potatoes, carrots, and onions.
Spoon the warm gravy over the beef and vegetables, garnish with fresh parsley, and serve.
Recipe Notes
Chuck roast is the preferred cut because its marbling and connective tissue become tender and flavorful during long, slow cooking. If the roast is still difficult to pull apart after the suggested cooking time, continue cooking for another 30 to 60 minutes. Tough pot roast usually needs additional cooking time. Avoid repeatedly lifting the slow-cooker lid because escaping heat can extend the cooking time. Cut the carrots into large pieces and use whole or halved baby potatoes to reduce the chance of overly soft vegetables. The searing step is strongly recommended. It adds browned flavor to both the beef and the finished gravy. Refrigerate cooled leftovers in an airtight container for up to 4 days. For reheating, place the beef in a covered dish with a little gravy or broth and heat until steaming hot throughout. The beef and gravy freeze well for up to 3 months. The potatoes are safe to freeze but may have a softer texture after thawing.
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