Slow Cooker Garlic Herb Pot Roast

Prep Time: 15 minutes

Cook Time: 8–10 hours

Servings: 6–8

Ingredients

For the roast

• 3–4 pounds (1.5–2 kg) beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

For the vegetables

• 4 carrots, peeled and cut into large pieces
• 4 potatoes, cut into chunks
• 1 onion, sliced
• 8 cloves garlic, minced

For the sauce

• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 bay leaves

Instructions

1. Season the beef roast with salt, black pepper, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for about 3 minutes on each side until browned.
3. Place the carrots, potatoes, onions, and garlic in the bottom of the slow cooker.
4. Put the roast on top of the vegetables.
5. In a bowl, mix the beef broth, Worcestershire sauce, tomato paste, rosemary, thyme, and parsley. Pour the mixture over the roast.
6. Add the bay leaves and cover the slow cooker with the lid.
7. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat becomes tender and falls apart easily.
8. Remove the bay leaves before serving.
9. Spoon the juices over the meat and vegetables and enjoy.

Serve with warm bread or creamy mashed potatoes for a delicious meal.