Slow Cooker Garlic Beef Pot Roast 🥩🧄

This Slow Cooker Garlic Beef Pot Roast is melt-in-your-mouth tender, packed with savory garlic flavor, and slow-cooked in a rich beef gravy with vegetables. It’s the ultimate comfort food that’s perfect for Sunday dinner or meal prep.

Prep Time: 20 minutes
Cook Time: 8–10 hours (Low) or 4–5 hours (High)
Total Time: 8½–10½ hours
Servings: 6–8

Ingredients

For the Pot Roast

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• 2 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp paprika
• 2 tbsp Worcestershire sauce
• 10 cloves garlic, peeled (leave whole)
• 1 large onion, cut into wedges
• 4 carrots, peeled and cut into large chunks
• 1½ lb (680 g) baby potatoes
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 2 bay leaves

Optional Gravy

• 2 tbsp cornstarch
• 2 tbsp cold water

Garnish

• Chopped fresh parsley

Instructions

1. Season and Sear

1. Pat the chuck roast dry with paper towels.
2. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Sear the roast for 3–4 minutes per side, until deeply browned.

2. Assemble the Slow Cooker

• Place the onions, carrots, potatoes, and whole garlic cloves in the bottom of the slow cooker.
• Set the seared roast on top.

3. Make the Cooking Liquid

In a bowl, whisk together:

• Beef broth
• Worcestershire sauce
• Tomato paste
• Rosemary
• Thyme

Pour the mixture around the roast and add the bay leaves.

4. Cook

• Low: 8–10 hours (recommended for the most tender results)
• High: 4–5 hours

The roast is ready when it pulls apart easily with a fork.

5. Make the Gravy (Optional)

1. Remove the roast and vegetables to a serving platter and keep warm.
2. Skim excess fat from the cooking liquid if desired.
3. Mix the cornstarch and cold water until smooth.
4. Stir the slurry into the hot cooking liquid and cook for 5–10 minutes (on the stovetop or by turning the slow cooker to High) until thickened.

6. Serve

Slice or shred the beef and serve with the potatoes, carrots, and generous spoonfuls of the garlic gravy. Garnish with fresh parsley.

Optional Add-Ins

• Mushrooms
• Celery
• Parsnips
• Sweet potatoes
• Pearl onions

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze the beef and gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tips for Success

• Chuck roast is the best cut because its marbling becomes incredibly tender during slow cooking.
• Searing the meat first adds a deeper, richer flavor, but you can skip this step if you’re short on time.
• Whole garlic cloves soften as they cook, becoming sweet and mellow.
• Let the roast rest for about 10 minutes before slicing to help retain its juices.

Serving Suggestions: Pair this pot roast with crusty bread, buttered egg noodles, creamy mashed potatoes, steamed green beans, or a crisp garden salad for a hearty, satisfying meal.