Slow Cooker Garlic Herb Pot Roast

$Start by patting the chuck roast dry with paper towels. This step helps achieve a good sear. Next, season both sides with salt and pepper. Use enough to enhance the flavor and create a tasty crust. In a large skillet, heat olive oil over medium-high heat. Once the oil is shimmering, carefully place the roast in the skillet. Sear each side for about 4-5 minutes. Look for a rich brown crust to form. This browning adds depth to the flavor. Once browned, remove the roast and set it aside on a plate. In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, and dried oregano. Add balsamic vinegar for an extra flavor boost. Use a spatula to mix well. Then, coat the entire roast with this herb mixture. Make sure every part is covered for maximum taste. At the bottom of your slow cooker, layer in the large chunks of carrots, quartered potatoes, and quartered onion. These veggies will absorb all the lovely flavors. Place the seasoned roast directly on top of this bed of vegetables. Carefully pour the beef broth around the roast and vegetables. The liquid should come halfway up the sides of the roast. This ensures moisture during cooking and enhances the dish's richness. Cover the slow cooker and set it to cook on low for 8-10 hours. Your roast is ready when it shreds easily with a fork. If you want a thicker gravy, remove the roast and veggies once they are cooked. In a separate bowl, mix cornstarch with a little cold water until smooth. Pour the remaining broth from the slow cooker into a saucepan. Bring it to a gentle simmer, then whisk in the cornstarch mixture. Cook until the gravy thickens to your liking. For serving, slice the pot roast and place it on a large platter. Drizzle the thickened gravy over the roast. You can also garnish with fresh herbs like rosemary or thyme for a pop of color. Enjoy this flavorful delight with the tender vegetables for a perfect meal. Choosing the right cut of meat is key. I recommend a chuck roast for its rich flavor and tenderness. This cut has enough fat to keep it juicy during slow cooking. Cook the roast on low for 8-10 hours. This long cooking time breaks down tough fibers, giving you that melt-in-your-mouth texture. Adding different herbs or spices can elevate your pot roast. Consider fresh herbs like rosemary and thyme for a bright taste. Dried herbs also work well but use less. Fresh herbs give more flavor, while dried herbs add depth. Feel free to mix and match to find your favorite combination. Overcrowding the slow cooker can ruin your roast. Make sure there is enough space for heat to circulate. This helps cook everything evenly. Another mistake is not searing the meat properly. Searing locks in juices and adds flavor. Always sear your roast before adding it to the slow cooker. For the full recipe, check out Slow Cooker Garlic Herb Pot Roast. {{image_4}} You can switch up the meat in your pot roast for new flavors. Brisket works well, too. It offers a rich taste and tender texture. Pork is another great choice. Use pork shoulder for best results. Both brisket and pork will need similar cooking times as beef. If you want to adapt the recipe for chicken, you can. Use bone-in chicken thighs for a juicy result. The cooking time will be shorter. Aim for 6-8 hours on low. This gives you tender chicken that falls off the bone. Adding red wine to your pot roast can deepen its flavor. Just pour in one cup of red wine with the broth. This adds richness that enhances every bite. Tomato paste is also a fun option. Mix in two tablespoons for a hint of sweetness and acidity. You can also play with root vegetables. Try adding parsnips or turnips for a twist. These veggies add unique tastes and textures. Feel free to mix and match your favorites. Making your pot roast gluten-free is easy. Simply ensure that your beef broth is gluten-free. You can also skip the cornstarch for thickening. This keeps the dish safe for those with gluten sensitivities. For a low-carb version, swap potatoes for cauliflower. This change lowers carbs while keeping a hearty feel. You can also add more greens, like green beans, for extra nutrition. If you want a vegan option, it’s possible to recreate this dish. Use a large portobello mushroom or a mix of lentils. Cook them in vegetable broth with similar herbs. This way, you keep the great flavors while being plant-based. You can find the full recipe for this delicious pot roast to explore these options! After enjoying your Slow Cooker Garlic Herb Pot Roast, store leftovers in an airtight container. This keeps the meat and veggies fresh. Place the container in the fridge. You can safely eat the leftovers for up to three to four days. Make sure to check for any signs of spoilage before enjoying. To freeze pot roast, let it cool to room temperature. Cut the meat into portions for easier use later. Wrap each portion in plastic wrap, and then place them in a sturdy freezer bag. Remove as much air as you can to prevent freezer burn. Properly stored, your pot roast can last up to three months in the freezer. When you’re ready to eat, thaw the roast overnight in the fridge. To reheat, place it in the oven at 350°F until hot. You can also use the microwave. Just be careful not to overcook it, or it may dry out. Meal prep makes busy nights easier. You can prepare the pot roast a day ahead. Just follow the recipe, and store the uncooked roast and veggies in the slow cooker insert in the fridge overnight. In the morning, set your slow cooker and let it work its magic. For easy meals, portion out the cooked roast and vegetables into single servings. Store these in containers. Now, you have quick meals ready to heat and enjoy throughout the week! Cooking a pot roast takes about 8 to 10 hours on low. If you use high heat, it takes about 4 to 6 hours. The roast becomes tender when cooked long enough. Yes, you can use frozen meat! However, it is best to thaw it first. If you use frozen meat, add extra cooking time. This way, it cooks evenly and safely. The best cut of meat is chuck roast. It has good fat and flavor. Other cuts, like brisket or round, can work but may be less tender. Chuck roast gives you that melt-in-your-mouth feel. To enhance flavor, use fresh herbs like rosemary and thyme. You can also add garlic and balsamic vinegar. Season well with salt and pepper. Letting the roast marinate overnight helps too. Searing the roast is not required, but it adds great flavor. It creates a crust that locks in juices. This step also improves the texture, making it more tasty. Some great sides are mashed potatoes, green beans, and carrots. You can also serve it with bread to soak up the gravy. A simple salad adds freshness to the meal as well. For the full recipe of Slow Cooker Garlic Herb Pot Roast, check out the recipe section above. This blog post covered everything you need for a delicious pot roast. We discussed key ingredients like chuck roast, veggies, and seasonings, as well as step-by-step cooking instructions. I shared tips for tenderness and flavor, plus fun variations to try. Remember to store leftovers properly and use quick meal prep ideas. Pot roast is hearty and satisfying, making it perfect for gatherings or busy weeknights. Enjoy your cooking adventure and impress your family with this classic dish!$

Slow Cooker Garlic Herb Pot Roast

Discover the ultimate comfort food with this Slow Cooker Garlic Herb Pot Roast recipe! Juicy chuck roast infused with garlic, fresh herbs, and hearty vegetables slow-cooked to perfection for a melt-in-your-mouth experience. Perfect for busy families or cozy dinners, this dish is easy to prepare and full of flavor. Click to explore the full recipe and tips for a delicious homemade meal that everyone will love!

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Ingredients

3 to 4 pounds chuck roast

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon dried oregano

2 cups beef broth

4 medium carrots, cut into large chunks

3 medium potatoes, cut into quarters

1 large onion, quartered

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons cornstarch (optional, for thickening)

Instructions

Prep the Roast: Start by patting the chuck roast dry using paper towels, which helps achieve a desirable sear. Generously season both sides of the roast with salt and pepper for enhanced flavor.

Sear the Roast: In a large skillet over medium-high heat, heat the olive oil until shimmering. Carefully place the roast in the skillet and sear for about 4-5 minutes on each side, or until a nice, rich brown crust forms. Once browned, remove the roast from the skillet and set it aside on a plate.

Mix the Marinade: In a small mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, dried oregano, and balsamic vinegar. Use a spatula to evenly spread this flavorful mixture over the entire surface of the seared roast, ensuring it is well-coated for maximum taste.

Assemble in Slow Cooker: At the bottom of the slow cooker, layer in the large chunks of carrots, quartered potatoes, and quartered onion. Place the seasoned roast directly on top of this bed of vegetables.

Add the Broth: Carefully pour the beef broth around the roast and vegetables, ensuring that the liquid comes halfway up the sides of the roast. This will keep your pot roast moist during cooking while infusing flavors into the dish.

Cook: Cover the slow cooker with the lid and set it to cook on low for 8-10 hours. The roast is done when it is tender enough to shred easily with a fork, making it perfect for that melt-in-your-mouth experience.

Thicken Gravy (Optional): If you prefer a thicker gravy, first remove the roast and vegetables when they are fully cooked. In a separate bowl, mix cornstarch with a little cold water until smooth. Pour the remaining broth from the slow cooker into a saucepan, bring to a gentle simmer, then whisk in the cornstarch mixture until the gravy thickens to your liking.

Serve: Slice the pot roast and serve generous portions alongside the cooked vegetables, drizzling the thickened gravy over the top for added richness.

Prep Time, Total Time, Servings: 15 minutes | 8-10 hours | 6 servings

- Presentation Tips: For a beautiful presentation, place the sliced pot roast on a large serving platter, garnishing with fresh herbs such as rosemary or thyme for a lovely pop of color. Alternatively, consider plating individual servings in bowls, accompanied by the tender vegetables, for a comforting, homestyle touch.