Description
This Slow Cooker Garlic Herb Pot Roast recipe delivers tender, flavorful beef infused with aromatic herbs and a medley of vegetables. Perfect for a comforting family meal, it features a hearty chuck roast slow-cooked to perfection alongside baby potatoes, carrots, and onions, with a rich, savory sauce enhanced by Worcestershire and balsamic vinegar.
Ingredients
Scale
Meat and Seasoning
- 3 to 4 pounds chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
Liquids and Sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
Vegetables
- 1 pound baby potatoes, halved
- 4 large carrots, cut into chunks
- 1 yellow onion, sliced
Thickening (Optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
Instructions
- Prepare and Sear the Roast: Pat the chuck roast dry with paper towels and season all sides evenly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast on each side for about 3 to 4 minutes until it is nicely browned, which enhances flavor through caramelization.
- Transfer to Slow Cooker and Add Herbs: Place the seared roast in the slow cooker. In a small bowl, combine minced garlic, dried thyme, dried rosemary, onion powder, paprika, and red pepper flakes (if using). Rub this herb mixture all over the top of the roast to infuse it with aromatic flavors during cooking.
- Add Vegetables: Arrange the halved baby potatoes, chunked carrots, and sliced yellow onion around the roast in the slow cooker, ensuring they are spread evenly to cook thoroughly and absorb the savory juices.
- Mix and Pour Liquids: In a separate bowl, whisk together the beef broth, Worcestershire sauce, and balsamic vinegar. Pour this mixture over the roast and vegetables to create a flavorful cooking liquid that will keep the meat moist and develop a rich sauce.
- Cook Slowly: Cover the slow cooker with its lid, and cook the pot roast on low heat for 8 to 9 hours, or on high for 4 to 5 hours. The roast is done when the meat is tender and easily pulls apart with a fork, signaling optimal tenderness.
- Optional Thickening: About 30 minutes before serving, if you prefer a thicker sauce, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Stir this into the slow cooker and let it cook uncovered for the remaining time, allowing the sauce to thicken slightly.
- Serve: Once cooked, serve the pot roast warm with the surrounding vegetables, spooning the rich pan juices over the top for added moisture and flavor.
Notes
- For enhanced flavor, marinate the roast with the herb rub overnight in the refrigerator before cooking.
- You can add other root vegetables such as mushrooms or parsnips for variety and extra nutrition.
- Leftover pot roast is excellent for sandwiches or can be repurposed into a hearty shepherd’s pie.
