Savory Herb-Infused Slow Cooker Pot Roast

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
Be the First to Review!

This Savory Herb-Infused Slow Cooker Pot Roast is your go-to comfort meal that practically cooks itself. With a medley of herbs and a splash of red wine, it brings a rich, deep flavor perfect for cozy family dinners or impressing guests.

Ingredients for Savory Herb-Infused Slow Cooker Pot Roast

Beef chuck roast is the star of the show, providing a tender, flavorful foundation. Olive oil is used for searing, locking in the juices and adding a touch of richness. The onion and garlic bring aromatic depth, while carrots and potatoes make it a complete, hearty meal. Beef broth and red wine create a savory base, enhanced by Worcestershire sauce and tomato paste for umami goodness. A blend of salt, pepper, thyme, rosemary, and a bay leaf rounds out the flavors.

Tips & Tricks

  • For deeper flavor, marinate the beef roast with the herbs and seasoning overnight.
  • If you prefer a thicker sauce, remove some liquid from the slow cooker and reduce it on the stove before serving.
  • Using a high-quality red wine enhances the dish, but always cook with wine you’d enjoy drinking.

Serving Suggestions

This pot roast pairs beautifully with a simple green salad dressed in a tangy vinaigrette to balance the richness. If you're feeling indulgent, serve with warm, crusty bread to mop up every last drop of the delicious sauce. A side of sautéed green beans adds a nice crunch.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a brisket or round roast can also work well, but cook times may vary slightly.
Do I need to use wine?
While wine adds depth, you can substitute with extra beef broth if preferred.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Savory Herb-Infused Slow Cooker Pot Roast Recipe Walkthrough

Start by heating your skillet over medium-high heat and adding a tablespoon of olive oil. Once the oil shimmers, sear the beef chuck roast on all sides until it's beautifully browned. This step is crucial for that rich, caramelized flavor.

Transfer the seared roast to your slow cooker. In the same skillet, toss in the sliced onion and minced garlic. Sauté them just until they're fragrant and slightly soft. This should only take a couple of minutes. Add them to the slow cooker with the beef.

Next, add the chunks of carrots and quarters of potatoes to the slow cooker. Pour in the beef broth and red wine, then stir in the Worcestershire sauce and tomato paste until everything's well combined. Sprinkle in the salt, pepper, thyme, and rosemary, and tuck in the bay leaf.

Cover your slow cooker and set it to low. Let it work its magic for about 8 hours. The beef will become tender and the vegetables will absorb all those wonderful flavors. Before serving, remember to fish out the bay leaf. Slice the beef and serve it with the vegetables and the rich sauce pooled over everything.

Why You'll Love This Recipe

  • Set it and forget it: The slow cooker does all the hard work.
  • Rich flavors: Red wine and herbs make every bite memorable.
  • Simple ingredients: Everyday staples you probably already have.
  • Perfect for gatherings: Feeds a crowd with minimal fuss.

Ingredients

3 lbs beef chuck roast
1 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 carrots, cut into chunks
4 potatoes, cut into quarters
2 cups beef broth
1 cup red wine
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf

Step-by-step Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned.
2. Transfer the roast to a slow cooker.
3. In the same skillet, sauté onion and garlic until fragrant, then add to the slow cooker.
4. Add carrots, potatoes, beef broth, red wine, Worcestershire sauce, tomato paste, salt, pepper, thyme, rosemary, and bay leaf to the slow cooker.
5. Cover and cook on low for 8 hours or until the beef is tender and vegetables are cooked through.
6. Remove the bay leaf before serving. Slice the beef and serve with vegetables and sauce.

Ratings and Comments

Thank you for your rating!