This Tender Pot Roast with Garlic and Herbs is a savory, comforting classic. Beef slow-cooks with garlic, rosemary, and thyme in a rich broth—perfect for an easy beef crock pot recipe that delivers melt-in-your-mouth tenderness and aromatic flavor.
Recipe Tips and Tricks
Choose chuck roast—its marbling ensures tenderness; tie it with twine if it’s uneven for even cooking. Sear the beef—it locks in flavor; skip if short on time, but it’s worth it. Use fresh herbs—dried work, but fresh rosemary and thyme elevate the aroma. Add veggies late—potatoes and carrots stay firm; too early makes them mushy. Cook on low—high toughens the meat; slow simmering is key for that tender roast.
Why You’ll Love This Recipe
Get ready to wrap yourself in a blanket of savory, aromatic comfort with this Tender Pot Roast with Garlic and Herbs—it’s a beef crock pot recipes masterpiece and a crockpot recipes slow cooker hero that’s about to become your new go-to for a hearty, no-fuss dinner! This pot roast is a tender, flavorful dream: a beef roast slow-cooks with pungent garlic and fragrant herbs like rosemary and thyme, turning into a melt-in-your-mouth marvel bathed in a rich, savory broth—all while your slow cooker works its magic, letting you relax until it’s time to dig in. It’s the ultimate hands-off meal—just set it up, let it simmer low and slow, and come home to a kitchen filled with a warm, herby aroma and a roast so succulent it practically falls apart, with every bite bursting with juicy beef, garlicky depth, and that classic comfort-food goodness that warms you from the inside out. Whether you’re craving a cozy Sunday supper, feeding the family with ease, or just want an easy recipe that delivers big on taste and tenderness, this one’s an absolute champ—savory, aromatic, and guaranteed to make every forkful a delightful, stress-free treat that keeps you coming back for more!
Tender Pot Roast with Garlic and Herbs
Tender beef roast with garlic and herbs—crockpot comfort.
Ingredients
- 3 lbs beef chuck roast
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 cups beef broth
- 4 garlic cloves, minced
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for Pot Roast Bliss: Alright, let’s dive into this savory, herby adventure—grab your slow cooker, a skillet, a cutting board, a sharp knife, tongs, and a big spoon! This tender pot roast is about to make your day cozy and delicious. Picture that melt-in-your-mouth beef—let’s get started with a big, excited grin lighting up our faces!
- Prep the Beef with Savory Love: Take your 3 lbs beef chuck roast—pat it dry with paper towels to soak up any moisture, then sprinkle a hearty pinch of salt and pepper over both sides, rubbing it in with your hands. Imagine that beef soaking up all that garlicky, herby flavor—set it aside and feel the excitement build!
- Sear the Beef for Rich Flavor: Heat your skillet over medium-high—add 1 tbsp olive oil and let it shimmer, picturing that sizzle about to kick off! Place the chuck roast in, searing each side for 3-4 minutes until it’s got a rich, golden crust—use tongs to flip it, imagining those juices locking in for a tender finish!
- Prep the Veggies for Hearty Bites: Grab your 2 medium potatoes—peel them, then cube them into 1-inch pieces. Rinse your 2 medium carrots and slice them into ½-inch rounds—imagine these hearty veggies soaking up that savory broth! Set them aside, ready to join the slow cooker later!
- Mince the Garlic for Bold Depth: Peel your 4 garlic cloves—smash them lightly with the side of your knife, then mince them finely into tiny bits. Picture that pungent, garlicky kick blending with the herbs—set it aside, dreaming of that aromatic flavor infusing the roast!
- Set the Roast in the Slow Cooker: Open your slow cooker—place the seared chuck roast right in the center, letting it settle in like it’s ready for a long, cozy cook. Sprinkle the minced garlic over the top, then tuck 1 sprig rosemary and 2 sprigs thyme around it—imagine those herbs working their magic!
- Add the Broth for Juicy Tenderness: Measure 2 cups beef broth—pour it slowly around the roast, letting it pool at the bottom without washing off the garlic or herbs. Picture that savory liquid keeping the beef moist and tender—give it a gentle swirl around the edges with your spoon, then pop the lid on tight!
- Set the Slow Cooker for Herb-Infused Magic: Plug in your slow cooker—set it to low for 8-10 hours if you’re in for that slow, tender roast, or high for 4-5 hours if you’re eager to dig in! Hit start and step away—imagine the kitchen filling with that garlicky, herby aroma while you relax!
- Add Veggies and Check for Perfection: About 2 hours before it’s done—6-8 hours on low or 2-3 hours on high—lift the lid and add the cubed potatoes and sliced carrots around the roast. Stir gently—test the beef with a fork; it should be tender—adjust salt and pepper if needed, then cover and finish cooking!
- Serve Up Your Pot Roast Delight: Lift the lid—inhale that rich, herby scent and use tongs to transfer the roast to a cutting board; slice or shred it. Spoon the tender beef, potatoes, and carrots into bowls, ladling broth over top—savor every bite of that melt-in-your-mouth goodness! Pair with bread or enjoy solo—dig in, relishing every cozy moment with a big, happy grin!
Notes
- Sear for flavor—skipping it works but loses depth, so it’s worth the quick step!
- Veggies late—adding them early makes them mushy, so time it right for firm texture.
- Low heat rules—high can toughen beef, so slow cooking keeps it tender and juicy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 468Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 437mgCarbohydrates 11gFiber 1gSugar 1gProtein 44g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Beef chuck roast is the hearty star—3 lbs offers about 75 grams of protein and 60 grams of fat, robust at 900 kcal with deep beefiness. Potatoes add heartiness—2 medium have 24 grams of carbs, 130 kcal, soft and filling. Carrots bring sweetness—2 medium have 12 grams of carbs, 50 kcal, tender and bright. Beef broth forms the base—2 cups have 2 grams of protein, 30 kcal, rich and savory. Garlic delivers punch—4 cloves have 4 grams of carbs, 20 kcal, bold and warm. Rosemary adds aroma—1 sprig has negligible macros, woody and fresh. Thyme enhances flavor—2 sprigs have negligible macros, earthy and subtle. Olive oil sears the meat—1 tbsp has 14 grams of fat, 120 kcal.
Variations and Substitutions
Swap chuck roast for brisket or bottom round—brisket (75g protein per 3 lbs), bottom round (80g), both tenderize well. Use sweet potatoes instead of regular—2 medium have 48 grams of carbs, 200 kcal, sweeter and softer. Sub carrots with parsnips or turnips—parsnips (14g carbs per 2 medium), turnips (10g), earthier options. Replace fresh herbs with dried—½ tsp each rosemary and thyme, less potent but convenient. Add onions or celery—onions (11g carbs per medium), celery (6g per 2 stalks), for extra depth. Use chicken broth instead of beef—1g protein per cup, 15 kcal, lighter taste.
Storage Options
Store in an airtight container in the fridge for up to 4 days—broth keeps it moist; flavors deepen! Reheat on the stove over low heat for 15-20 minutes, stirring gently, or microwave for 3-5 minutes—add broth if dry. Freeze for up to 3 months—slice or shred, store with broth, thaw overnight in the fridge, and reheat.
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