Description
This Slow Cooker Garlic Herb Pot Roast is the ultimate comfort food—fall-apart tender beef infused with rich garlic and herb flavors, slow-simmered to perfection with carrots, onions, and a hint of apple juice. It’s an easy, hearty meal that delivers cozy, nostalgic flavor with minimal effort.
Ingredients
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1.4–1.6 kg (3–3.5 lbs) boneless beef chuck roast
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2 tbsp (30 ml) olive or avocado oil
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450 g (1 lb) baby carrots or large carrots, cut into 7.5 cm sticks
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1 medium white or yellow onion, chopped
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480 ml (2 cups) beef stock or broth
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240 ml (1 cup) apple juice
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15 g (1 tbsp) tomato paste
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30 g (2 tbsp) minced garlic
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2 tbsp (6 g) dried parsley
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2.5 tsp (14 g) salt
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1 tsp (2 g) black pepper
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Optional: 450 g (1 lb) gold potatoes, quartered
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Optional: fresh parsley or thyme for garnish
Instructions
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Sear the chuck roast in hot oil on both sides for 3–4 minutes until browned.
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Place roast in a 6–7 quart slow cooker.
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Add onions, carrots, and optional potatoes around the meat.
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Pour in beef stock and apple juice. Stir in tomato paste, garlic, parsley, salt, and pepper.
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Cover and cook on low for 7–8 hours, until beef is fork-tender.
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Shred the meat directly in the slow cooker and stir with the juices and vegetables.
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Adjust seasoning to taste. Serve hot, garnished with fresh herbs.
Notes
Searing the meat enhances flavor and texture.
Apple juice adds a subtle sweetness—don’t skip it!
For thicker gravy, add a cornstarch slurry during the last 30 minutes.
Let the roast rest before shredding if not serving immediately.
Reheats well and is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American