Herb-Infused Slow Cooker Pot Roast
Indulge in a comforting, hearty meal with this slow-cooked herb-infused pot roast. This dish combines tender beef, aromatic herbs, and flavorful vegetables, all cooked to perfection in a slow cooker. Perfect for family dinners or cozy gatherings, this easy-to-make roast will fill your home with delicious aromas. Ready to dive in? Here’s how you can make it!
Ingredients
- 3 to 4 lbs beef chuck roast
- 4 medium potatoes cut into quarters
- 4 large carrots chopped into 2-inch pieces
- 1 large onion diced
- 4 garlic cloves minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley chopped (optional for garnish)
Instructions
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the beef roast generously with salt and pepper. Once the oil is hot, sear each side of the roast for about 4 minutes until browned. Set the roast aside.
- Prepare the Vegetables: In the slow cooker, arrange the quartered potatoes, carrots, and chopped onion at the bottom. Sprinkle minced garlic over the vegetables for a burst of flavor.
- Mix Broth and Spices: In a mixing bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, smoked paprika, salt, and pepper until well combined.
- Combine in the Slow Cooker: Place the seared roast on top of the vegetables in the slow cooker. Pour the seasoned broth mixture over the roast and vegetables.
- Slow Cook: Cover the slow cooker and set it on low for 8-10 hours or high for 4-6 hours, until the roast is tender and the flavors have melded beautifully.
- Serve: Once the roast is fully cooked, carefully remove the roast and vegetables. Slice or shred the roast as desired and arrange the vegetables around the meat on a serving platter.
- Garnish and Enjoy: Pour some of the flavorful cooking liquid over the roast and vegetables, and garnish with fresh parsley before serving.