Slow Cooker Garlic Herb Roast Beef with Potatoes & Carrots
Description
This Slow Cooker Garlic Herb Roast Beef with Potatoes & Carrots is the ultimate comforting one-pot dinner. A tender beef roast is seasoned with garlic, herbs, and cracked black pepper, then slow-cooked alongside buttery baby potatoes and sweet carrots until everything is fork-tender and infused with rich savory flavor. Perfect for a cozy family dinner or Sunday meal!
🥩 Ingredients
3–4 lbs beef chuck roast
1½ lbs baby potatoes, halved
4–5 large carrots, peeled and cut into chunks
1 large onion, sliced
6 cloves garlic, minced
1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon onion powder
2 tablespoons fresh parsley, chopped
👩🍳 Instructions
Season the roast:
Pat the beef dry with paper towels. Rub it with olive oil, salt, black pepper, smoked paprika, onion powder, thyme, rosemary, and Italian seasoning.
Sear the beef:
Heat a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned. This step is optional but adds excellent flavor.
Prepare the slow cooker:
Place the sliced onion, potatoes, and carrots in the bottom of the slow cooker.
Add the roast:
Place the seared beef roast on top of the vegetables.
Add garlic and liquids:
Sprinkle the minced garlic over the roast. Pour the beef broth and Worcestershire sauce around the sides. Place small pieces of butter over the top of the beef.
Slow cook:
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
Baste:
During the final hour, spoon some of the flavorful cooking juices over the roast and vegetables.
Rest and serve:
Carefully remove the roast and let it rest for 10–15 minutes. Slice or shred the beef, then serve with the potatoes, carrots, onions, and plenty of the garlic-herb juices.
🍲 Optional Gravy
For a thicker gravy, transfer about 2 cups of the slow-cooker juices to a saucepan. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, whisk it in, and simmer until thickened.
💡 Tips
Chuck roast gives the best tender, juicy texture.
Cut the potatoes and carrots into similarly sized pieces so they cook evenly.
Searing the beef before slow cooking creates a richer browned flavor.
Don’t add too much extra liquid—the vegetables and roast release moisture as they cook.
Let the roast rest before slicing so it stays juicy.
❓ Q&A
Q: Can I use another cut of beef?
Yes. Brisket or round roast can work, but chuck roast is especially good for slow cooking.
Q: Can I add mushrooms?
Absolutely! Add sliced mushrooms during the last 2–3 hours for extra savory flavor.
Q: Can I prepare this ahead of time?
Yes. Refrigerate the cooked roast and vegetables in airtight containers for up to 3–4 days.
Q: Can I freeze leftovers?
Yes. Freeze the beef with some of the cooking juices for up to 3 months.
Q: How do I know the roast is ready?
The best indicator is tenderness—the beef should pull apart easily with a fork.