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Place the potatoes, carrots, onion, and celery in the bottom of the slow cooker.
Spread them evenly to create a bed for the roast.
Step 4: Add the Beef
Place the seared roast on top of the vegetables.
Step 5: Make the Garlic Herb Mixture
In a small bowl combine:
- Garlic
- Thyme
- Rosemary
- Oregano
- Tomato paste
Rub the mixture over the top of the roast.
Step 6: Add the Liquid
Pour the beef broth, Worcestershire sauce, and soy sauce around the roast.
Avoid pouring directly over the herb mixture.
Step 7: Slow Cook
Cook on:
- Low for 8–10 hours, or
- High for 5–6 hours
The roast is ready when it easily shreds with a fork.
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Step 8: Rest and Serve
Transfer the roast to a cutting board and allow it to rest for 10 minutes.
Slice or shred and serve with the vegetables and cooking juices.
Optional Gravy
For a thicker gravy:
- Remove 2 cups of cooking liquid.
- Mix 2 tablespoons cornstarch with 2 tablespoons cold water.
- Stir into the hot liquid.
- Simmer until thickened.
Serve over the roast and vegetables.
Tips for the Best Pot Roast
Use Chuck Roast
Chuck roast contains enough marbling to become exceptionally tender during slow cooking.
Don’t Skip the Herbs
The combination of garlic, rosemary, and thyme creates the classic rustic flavor.
Let It Cook Low and Slow
Lower temperatures produce the most tender results.
Taste Before Serving
Adjust salt and pepper if needed once cooking is complete.
Variations
Red Wine Version
Replace 1 cup of beef broth with red wine for deeper flavor.
Mushroom Pot Roast
Add 8 ounces of sliced mushrooms during the final few hours of cooking.
Extra Garlic
Double the garlic for a stronger garlic-herb profile.
Spicy Twist
Add a pinch of red pepper flakes.
Storage Instructions
Refrigerate
Store leftovers in an airtight container for up to 4 days.
Freeze
Freeze portions with gravy for up to 3 months.
Reheat
Warm gently on the stovetop or in the microwave until heated through.
What to Serve With Pot Roast
This hearty dish pairs perfectly with:
- Mashed potatoes
- Buttered noodles
- Crusty bread
- Roasted vegetables
- Green beans
- Garden salad
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