Slow Cooker Garlic Herb Pot Roast

There’s something about walking into the house after a long day and smelling dinner already done. No scrambling to figure out what to make. No standing over a hot stove when I’m already tired. Just a warm meal ready to go.

That’s exactly what happens when I make crockpot beef pot roast. I toss everything in during the morning, head out to handle my day, and come home to tender beef that practically falls apart. The house smells like Sunday dinner at my grandmother’s, and I didn’t have to do much of anything.

The best part? This isn’t one of those recipes that needs fancy ingredients or special skills. If you can chop an onion and turn on a crockpot, you’re golden. Perfect for busy weeknights when you want real food without the fuss.

What Type of Beef Works Best?

Chuck roast is really the best cut for this recipe because it has enough fat and connective tissue to break down during the long, slow cooking process.

You’ll end up with meat that’s fall-apart tender and full of flavor. If you can’t find chuck roast, you could also use a bottom round roast or a rump roast, though they might be a bit leaner.

Look for a roast that has some marbling throughout – those little streaks of fat are what keep the meat juicy and prevent it from drying out in the crockpot.

Options for Substitutions

• Chuck roast: Chuck roast is really the best choice for this recipe since it has the right amount of fat and connective tissue to break down during slow cooking. If you absolutely must substitute, try a brisket or bottom round roast, but keep in mind they may turn out a bit drier.
• Fresh herbs: Don’t have fresh thyme and rosemary? Use dried herbs instead – just cut the amount to 1 teaspoon each since dried herbs are more concentrated.
• Yukon gold potatoes: Red potatoes work great here too. Russets are fine but tend to fall apart more easily, so if using those, add them halfway through cooking instead of at the beginning.
• Beef broth: You can use chicken broth if that’s what you have, though the flavor won’t be quite as rich. Consider adding a beef bouillon cube to boost the taste.
• Worcestershire sauce: In a pinch, swap this with soy sauce mixed with a tiny bit of vinegar, though Worcestershire really does add a special something to the gravy.
• Cornstarch: For thickening the gravy, you can use flour instead – just mix 3 tablespoons with 3 tablespoons of cold water or broth.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pot roast is skipping the searing step, which creates a flavorful crust and adds depth to your gravy – make sure to pat the meat completely dry with paper towels and get your pan really hot before adding the roast.

Cutting your vegetables too small is another common error since they’ll turn to mush during the long cooking time, so keep your carrots in chunky 1-inch pieces and leave those small potatoes whole.

Resist the urge to open the crockpot lid frequently to check on things, as each peek releases heat and can add 15-20 minutes to your cooking time.

Can I make this Garlic Herb Crockpot Beef Pot Roast in an Instant Pot?

Yes!

1. Sear the roast and onions as directed, then transfer to the Instant Pot.
2. Add 1 cup beef broth, Worcestershire, thyme, rosemary, and 1 tsp salt.
3. Secure the lid, set to Pressure Cook at HIGH for 45 minutes, then natural release for 15 minutes.
4. Remove roast and veggies, shred, and thicken broth with cornstarch if desired.

Storage Instructions

Store: Leftover pot roast keeps really well in the fridge for up to 4 days. Store the meat and vegetables together in an airtight container with the gravy poured over top to keep everything moist.

Freeze: This pot roast freezes great for up to 3 months. Let everything cool completely, then portion it into freezer-safe containers with the gravy.

Reheat: Warm up your pot roast gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions on medium power.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 170-200 g
• Fat: 155-170 g
• Carbohydrates: 220-250 g

Ingredients

For the roast and vegetables:

• 5 garlic cloves (minced)
• 1 chuck roast (3 lb, room temperature)
• 1 1/2 tbsp olive oil
• salt
• 1 tbsp fresh thyme
• ground black pepper
• 2 tsp Worcestershire sauce
• 1 tbsp fresh rosemary
• 1 yellow onion (diced)
• 5 medium carrots (1 lb, cut into chunks)
• 2 1/2 lb small Yukon Gold potatoes (halved)
• 1 1/4 cups beef broth
• 2 tbsp fresh parsley (for garnish)

For the gravy (optional):

• 3 tbsp beef broth
• 2 1/2 tbsp cornstarch (optional but recommended)

Step 1: Sear the Chuck Roast

• 1 chuck roast (3 lb, room temperature)
• 1 tablespoon olive oil
• salt
• ground black pepper

Heat 1 tablespoon olive oil in a large pot over medium-high heat.

Pat the chuck roast dry with paper towels, then season it all over with salt and ground black pepper.

Sear the roast in the hot pot until nicely browned on both sides, about 4 to 5 minutes per side.

Transfer the browned roast to the slow cooker.

Step 2: Prepare Aromatics and Deglaze

• 1/2 tablespoon olive oil
• 1 yellow onion (diced)
• 5 garlic cloves (minced)
• 1 1/4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary

Add the remaining 1/2 tablespoon olive oil to the same pot.

Saute the diced onion for about 2 minutes, then add the minced garlic and cook for 30 seconds more until fragrant.

Pour the onion and garlic mixture over the roast in the slow cooker.

Return the pot to the heat.

Add 1 1/4 cups beef broth, Worcestershire sauce, thyme, and rosemary.

Cook for about 15 seconds, scraping up any browned bits from the bottom of the pot for extra flavor.

Remove pot from heat.

Step 3: Layer Vegetables and Cook in Slow Cooker

• 2 1/2 lb small Yukon Gold potatoes (halved)
• 5 medium carrots (1 lb, cut into chunks)
• deglazed broth and herb mixture from Step 2
• salt
• ground black pepper

Layer the halved Yukon Gold potatoes and carrot chunks evenly over the onion mixture in the slow cooker.

Pour the deglazed broth and herb mixture from the pot evenly over the top.

Sprinkle with additional salt and ground black pepper.

Cover and cook on low heat until the roast and vegetables are tender, about 8 to 9 hours.

Step 4: Shred the Roast and Prepare Vegetables

• cooked roast and vegetables from Step 3

Once everything is tender, carefully remove the roast and vegetables from the slow cooker.

Shred the roast, discarding any large pieces of fat, and cut the potatoes further if desired.

I like to let the roast rest for a few minutes before shredding, which keeps it juicy and easy to handle.

Step 5: Make Gravy (Optional)

• strained broth from slow cooker (from Step 4)
• 2 1/2 tablespoons cornstarch (optional but recommended)
• 3 tablespoons beef broth

If you prefer a thicker sauce, strain the broth from the slow cooker into a small saucepan.

Bring the broth to a simmer over medium-high heat.

In a small bowl, whisk the cornstarch with 3 tablespoons beef broth until smooth, then pour the mixture into the saucepan.

Stir constantly and let simmer for 30 to 60 seconds until the gravy thickens.

For extra richness, you can add a pat of butter to the finished gravy.

Step 6: Plate and Garnish

• gravy from Step 5 (optional)
• 2 tablespoons fresh parsley (for garnish)

Arrange the shredded roast and vegetables on serving plates.

Pour the homemade gravy over the top and sprinkle with fresh parsley to finish.

I like to be generous with the parsley, as it brings a burst of freshness and color to the dish.

Garlic Herb Crockpot Beef Pot Roast

Delicious Garlic Herb Crockpot Beef Pot Roast recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 2 hours hrs 55 minutes mins

Cook Time 5 hours hrs 52 minutes mins

Total Time 8 hours hrs 47 minutes mins

Servings 4

Calories 3350 kcal

Ingredients

  

For the roast and vegetables:

• 5 garlic cloves (minced)
• 1 chuck roast (3 lb, room temperature)
• 1 1/2 tbsp olive oil
• salt
• 1 tbsp fresh thyme
• ground black pepper
• 2 tsp Worcestershire sauce
• 1 tbsp fresh rosemary
• 1 yellow onion (diced)
• 5 medium carrots (1 lb, cut into chunks)
• 2 1/2 lb small Yukon Gold potatoes (halved)
• 1 1/4 cups beef broth
• 2 tbsp fresh parsley (for garnish)

For the gravy (optional):

• 3 tbsp beef broth
• 2 1/2 tbsp cornstarch (optional but recommended)

Instructions

 

• Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels, then season it all over with salt and ground black pepper. Sear the roast in the hot pot until nicely browned on both sides, about 4 to 5 minutes per side. Transfer the browned roast to the slow cooker.
• Add the remaining 1/2 tablespoon olive oil to the same pot. Saute the diced onion for about 2 minutes, then add the minced garlic and cook for 30 seconds more until fragrant. Pour the onion and garlic mixture over the roast in the slow cooker. Return the pot to the heat. Add 1 1/4 cups beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds, scraping up any browned bits from the bottom of the pot for extra flavor. Remove pot from heat.
• Layer the halved Yukon Gold potatoes and carrot chunks evenly over the onion mixture in the slow cooker. Pour the deglazed broth and herb mixture from the pot evenly over the top. Sprinkle with additional salt and ground black pepper. Cover and cook on low heat until the roast and vegetables are tender, about 8 to 9 hours.
• Once everything is tender, carefully remove the roast and vegetables from the slow cooker. Shred the roast, discarding any large pieces of fat, and cut the potatoes further if desired. I like to let the roast rest for a few minutes before shredding, which keeps it juicy and easy to handle.
• If you prefer a thicker sauce, strain the broth from the slow cooker into a small saucepan. Bring the broth to a simmer over medium-high heat. In a small bowl, whisk the cornstarch with 3 tablespoons beef broth until smooth, then pour the mixture into the saucepan. Stir constantly and let simmer for 30 to 60 seconds until the gravy thickens. For extra richness, you can add a pat of butter to the finished gravy.
• Arrange the shredded roast and vegetables on serving plates. Pour the homemade gravy over the top and sprinkle with fresh parsley to finish. I like to be generous with the parsley, as it brings a burst of freshness and color to the dish.