1. Can I cook the Slow Cooker Garlic Herb Pot Roast on high heat instead of low?

While it’s possible to cook the pot roast on high heat, we don’t recommend it. Cooking on high for a shorter time can lead to tougher meat. The slow cooking process on low heat (7-8 hours) allows the beef to become tender and shred easily. For the best results, stick to cooking on low.

2. Can I use a different cut of meat for the pot roast?

While chuck roast is ideal for a tender pot roast, other cuts such as brisket or round roast can be used. However, chuck roast has the right amount of marbling to ensure a juicy, flavorful result after slow cooking. For the best outcome, we suggest using chuck roast if possible.

3. Can I make this pot roast without apple juice?

Yes, if you don’t have apple juice on hand, you can substitute it with pomegranate juice, cranberry juice, or even coconut aminos. These alternatives still provide the subtle sweetness needed for the gravy without overpowering the dish.

4. How do I store and reheat leftovers from this Slow Cooker Garlic Herb Pot Roast?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat the pot roast in the microwave or on the stovetop over low heat until warmed through. You can also freeze leftovers for longer storage, and they will still taste just as delicious when reheated!

Slow Cooker Garlic Herb Pot Roast – Easy and Flavorful Recipe

Name: Slow Cooker Garlic Herb Pot Roast
Prep time: 15 min
Cook time: PT-487223H11M48S
Total time: PT-487223H11M48S
Cuisine: American
Ingredients: 3 – 3½ pounds boneless beef chuck roast; 2 tablespoons olive or avocado oil; 1 pound baby carrots; 1 medium white or yellow onion, chopped into large chunks; 2 cups beef stock or beef broth; 1 cup apple juice; 1 tablespoon tomato paste; 2 tablespoons garlic, minced; 2 tablespoons dried parsley; 2½ teaspoons salt; 1 teaspoon black pepper; Optional: 1 lb medium gold potatoes, quartered (if serving pot roast over mashed potatoes); Optional: Fresh chopped parsley or thyme for garnish

Description

This Slow Cooker Garlic Herb Pot Roast is a comforting and easy meal that’s perfect for cozy evenings. The tender beef is slow-cooked with carrots, onions, and a delicious garlic herb gravy, making it an ideal dish for family dinners or special occasions. It’s flavorful, nutritious, and requires minimal preparation, letting the slow cooker do all the work.

Ingredients

Scale

3 – 3½ pounds boneless beef chuck roast
2 tablespoons olive or avocado oil
1 pound baby carrots
1 medium white or yellow onion, chopped into large chunks
2 cups beef stock or beef broth
1 cup apple juice
1 tablespoon tomato paste
2 tablespoons garlic, minced
2 tablespoons dried parsley
2½ teaspoons salt
1 teaspoon black pepper
Optional: 1 lb medium gold potatoes, quartered (if serving pot roast over mashed potatoes)
Optional: Fresh chopped parsley or thyme for garnish

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Instructions

Heat olive or avocado oil in a skillet over medium-high heat. Once hot, sear the chuck roast on both sides until browned (about 3–4 minutes per side).
Transfer the seared roast to a 6-7 qt slow cooker. Add chopped onion, baby carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir to combine.
Cover and cook on low for 7–8 hours, or until the meat is tender and easily shreds with a fork.
Remove the roast and shred the meat using two forks. Return the shredded meat to the slow cooker and stir. Taste and adjust seasoning if needed.
Serve over mashed potatoes or with your preferred side, garnishing with fresh parsley or thyme.

Notes

Searing the roast before slow cooking helps lock in flavor and gives the meat a better texture.
For a thicker gravy, you can add a bit of arrowroot powder or cornstarch at the end of cooking.
If you don’t have apple juice, you can substitute it with pomegranate juice or coconut aminos for a similar sweet balance.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 7-8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 391 kcal
Sugar: 7g
Sodium: 1048mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 35g
Cholesterol: 117mg