Description
A tender and flavorful pot roast slow-cooked with garlic, herbs, and vegetables, perfect for a comforting meal served over mashed potatoes.
Ingredients
Scale
- 3 to 4 lb beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks (optional)
- 1 cup beef stock
- 1/2 cup apple juice
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh rosemary, parsley, or thyme for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
- Place the browned roast in the bottom of a 6 or 7-quart slow cooker.
- Add chopped onion, carrots, potatoes (if using), beef stock, apple juice, tomato paste, minced garlic, parsley, salt, and pepper on top of the roast. Stir gently to combine.
- Cover and cook on low for 7 to 8 hours until the meat is fork-tender.
- Remove the roast and shred it using two forks. Return shredded meat to the slow cooker and stir to combine with the juices.
- Taste and adjust seasoning with additional salt or pepper if desired.
- Serve the pot roast over creamy mashed potatoes and garnish with fresh rosemary, parsley, or thyme. Ladle some of the cooking juices or brown gravy on top.
Notes
- Searing the roast before slow cooking enhances flavor and texture.
- You can cook potatoes with the roast or prepare mashed potatoes separately to serve underneath.
- Garnish with fresh herbs for added aroma and presentation.
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg