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- 3 to 4 pounds chuck roast - 8 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped The chuck roast is key to the flavor. This cut has enough fat to stay juicy. I love using garlic for its bold taste. Fresh herbs like rosemary and thyme add depth and aroma. - 4 large carrots, peeled and sliced - 3 large potatoes, chopped into chunks - 1 onion, quartered Carrots bring sweetness, while potatoes add heartiness. The onion enhances the overall taste. Layering these veggies adds texture and flavor to the pot roast. - 4 cups beef broth - 1 tablespoon olive oil - 2 tablespoons cornstarch (optional, for thickening) - Salt and pepper to taste - Fresh parsley for garnish Beef broth helps make the dish savory. Olive oil is great for searing the roast. Cornstarch is an option for a thicker sauce. Fresh parsley brightens up the dish when serving. First, take your chuck roast and pat it dry with paper towels. This step helps the roast brown better. Next, generously season all sides with salt and pepper. This simple seasoning will add great flavor to the meat. Now, heat one tablespoon of olive oil in a skillet over medium-high heat. Once the oil is hot, add the roast. Sear it on all sides until it's nicely browned. This should take about four to five minutes per side. Once browned, remove the roast from the skillet and set it aside. In the same skillet, add eight minced garlic cloves along with two tablespoons of chopped rosemary and two tablespoons of chopped thyme. Sauté these for about one minute until they smell fragrant. This step enhances the dish's flavor and adds depth to your pot roast. In your slow cooker, start by placing four large, peeled and sliced carrots, three large chopped potatoes, and one quartered onion at the bottom. This veggie layer will create a flavorful base for the roast. Place the seared roast on top of the vegetables in the slow cooker. Then, pour four cups of beef broth over the roast. Make sure the broth covers the vegetables well. Cover the slow cooker and set it to cook. For tender meat, cook on low for eight to ten hours or on high for four to six hours. If you want to make a thicker gravy, remove the roast and vegetables once they are done. Mix two tablespoons of cornstarch with some of the cooking liquid. Stir it in and cook on high for ten to fifteen minutes until thickened. Then, return the meat and veggies to the pot. To serve, shred the roast using two forks and mix it back into the sauce. Serve it hot, garnished with freshly chopped parsley for a touch of color. Arrange the meat and veggies nicely in a large dish and ladle extra sauce on top. Enjoy this delicious pot roast with family and friends! For a great pot roast, chuck roast works best. It has the right fat content. This fat makes the meat tender and flavorful. You can also use brisket or round roast. Both options offer tasty results. Always choose a cut with nice marbling. This adds flavor and moisture to your dish. To boost flavor, think outside the box. Try adding smoked paprika for a deep taste. You can also mix in bay leaves for extra aroma. If you like heat, add red pepper flakes. For a sweet note, consider a splash of balsamic vinegar. Experiment with your favorite spices to make it your own. Not all slow cookers are the same. Some cook faster than others. If your slow cooker runs hot, check the roast sooner. On low, cook for 6-8 hours. On high, check at 3-5 hours. Always test the meat for tenderness. It should pull apart easily with a fork. Adjust cooking time based on your model for the best results. {{image_2}} You can switch the chuck roast for pork or chicken. Pork shoulder works well with the same spices. It gives a nice, rich flavor. Chicken thighs are also great. They stay moist and tender during cooking. Just remember to adjust the cooking time. Chicken cooks faster than beef or pork. Feel free to mix up the herbs in your pot roast. If you love basil or oregano, add them in. You can also try dill for a fresh twist. Fresh herbs add a bright flavor that enhances the meat. Dried herbs work too, but use less. They are stronger than fresh. Using different vegetables can change the dish. Sweet potatoes can replace regular potatoes for a sweet touch. You can also add parsnips or turnips for a unique flavor. Try seasonal veggies like butternut squash in the fall. Just chop them into similar sizes for even cooking. To keep your Slow Cooker Garlic Herb Pot Roast fresh, follow these steps: - Cool the roast: Let it cool to room temperature before storage. - Use airtight containers: Place leftovers in glass or plastic containers with tight lids. - Refrigerate: Store in the fridge for up to 3 days. This keeps the meat tender and tasty. - Freezing: If you want to keep it longer, freeze in portions. It lasts up to 3 months. When you’re ready to enjoy your leftovers, here’s how to reheat them safely: - Thaw first: If frozen, thaw in the fridge overnight. - Microwave method: Place in a microwave-safe dish. Cover and heat on medium for 2-3 minutes. Stir halfway through to heat evenly. - Stovetop method: Heat in a pot over low heat. Add a splash of broth to keep it moist. Stir until hot. Knowing how long your pot roast lasts is key: - Refrigerated: 3 days is best for the best flavor and safety. - Frozen: It can stay good for up to 3 months. After this, it may lose taste and texture. Always label your containers with dates for easy tracking. It takes about 8 to 10 hours on low heat or 4 to 6 hours on high heat. The time may vary based on the size of your roast. A larger roast needs more time to cook. When the meat pulls apart easily with a fork, it is done. Yes, you can skip searing the roast. Searing adds flavor and color, but it's not necessary. If you want a simpler method, just season the roast and place it directly in the slow cooker. The pot roast will still be tasty. Pot roast pairs well with many sides. You can serve it with: - Mashed potatoes - Roasted vegetables - Green beans - A fresh salad These sides balance the richness of the meat and add color to your meal. Yes, you can use frozen vegetables. Just add them in the slow cooker with the roast. Frozen vegetables will cook down during the long cooking time. They may have a softer texture, but they will still taste great. This blog post covered how to make a great pot roast. We discussed the main ingredients, step-by-step instructions, and useful tips. Remember to choose the right cut of meat and adjust cooking times based on your slow cooker. You can even change up the herbs and veggies. Store leftovers well to keep them fresh. Enjoy your pot roast with your favorite sides. Happy cooking!

Slow Cooker Garlic Herb Pot Roast

Discover the ultimate Slow Cooker Garlic Herb Pot Roast recipe that’s perfect for cozy family dinners! With tender chuck roast, aromatic garlic, and fresh herbs, this dish is bursting with flavor. Simply sear the meat, layer in vegetables, and let your slow cooker do the magic for 8-10 hours. Ready to impress? Click through for the full recipe and tips on creating a mouthwatering meal that everyone will love!
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Ingredients
  

3 to 4 pounds chuck roast

8 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon olive oil

4 large carrots, peeled and sliced

3 large potatoes, chopped into chunks

1 onion, quartered

4 cups beef broth

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley for garnish

Instructions
 

Prepare the Roast: Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.

    Sear the Roast: In a skillet over medium-high heat, heat the olive oil. Once hot, sear the chuck roast on all sides until it's browned (about 4-5 minutes per side). Remove from the skillet and set aside.

      Saute Aromatics: In the same skillet, add minced garlic, rosemary, and thyme. Sauté for about a minute until fragrant, and then remove from heat.

        Layer the Vegetables: In the slow cooker, place the carrots, potatoes, and onion at the bottom.

          Add the Roast: Place the seared roast on top of the vegetables in the slow cooker.

            Add Broth: Pour the beef broth over the roast, ensuring it covers the vegetables.

              Cook: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily pulls apart with a fork.

                Optional Thickening: If you’d like a thicker gravy, remove the roast and vegetables once done and stir the cornstarch into the liquid. Cook on high for 10-15 minutes until thickened, then return the meat and veggies to the pot.

                  Serve: Shred the roast with two forks and mix it back into the sauce. Serve hot, garnished with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 8-10 hours | Servings: 6-8

                      - Presentation Tips: Serve the pot roast in a large dish, arranging the meat and veggies attractively, and ladle extra sauce over the top. Garnish with fresh parsley for a pop of color.