Name: Savory Garlic and Herb Chuck Roast in Crock Pot
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 3 lb chuck roast, trimmed of excess fat; 2 tbsp olive oil; 4 cloves garlic, minced; 1 tbsp dried rosemary (or 3 tbsp fresh, chopped); 1 tbsp dried thyme (or 3 tbsp fresh, chopped); 1 tsp salt; 1/2 tsp black pepper; 1 cup low-sodium beef broth; 1 tbsp Worcestershire sauce; 1 large onion, sliced; 4 medium carrots, peeled and cut into chunks; 4 medium potatoes, cut into chunks (optional)

This Savory Garlic and Herb Chuck Roast is a melt-in-your-mouth dish, slow-cooked to perfection in a crock pot. Infused with robust garlic, fragrant herbs, and rich beefy flavors, it’s an effortless, hearty meal ideal for cozy family dinners or special gatherings, delivering comfort in every tender bite.

Why You’ll Love This Recipe

This recipe is a game-changer for busy home cooks who crave a restaurant-quality meal with minimal effort. The crock pot does all the heavy lifting, transforming a humble chuck roast into a succulent, flavor-packed masterpiece. The aromatic blend of garlic, rosemary, and thyme infuses the meat with deep, savory notes, while the slow-cooking process ensures every bite is tender and juicy. Perfect for meal prepping or feeding a crowd, this dish is versatile, forgiving, and pairs beautifully with your favorite sides like mashed potatoes or roasted vegetables. Plus, the rich, savory broth makes an incredible gravy, elevating the entire dining experience. Whether you’re a novice or a seasoned cook, this recipe guarantees impressive results with little hands-on time.

Recipe Tips and Tricks

Sear for Flavor: Browning the chuck roast before slow-cooking locks in juices and adds a caramelized depth to the dish.
Low and Slow: Cook on low for 8 hours for the most tender results; high heat can make the meat tougher.
Garlic Adjustment: If you love bold flavors, add an extra clove or two of garlic for a more pronounced taste.
Rest Before Serving: Let the roast rest for 10 minutes before slicing to retain its juices.
Use a Meat Thermometer: Aim for an internal temperature of 195-205°F for shreddable, tender beef.
Deglaze the Pan: After searing, deglaze the skillet with a splash of broth or wine to capture all the flavorful bits.
Fresh Herbs: While dried herbs work, fresh rosemary and thyme elevate the dish with vibrant aroma.
Vegetable Timing: Add root vegetables halfway through cooking to prevent them from becoming too soft.
Skim the Fat: For a cleaner broth, skim excess fat from the surface before serving or making gravy.
Double the Recipe: This dish freezes well, so make extra for quick meals later.

Yield: Serves 6

Savory Garlic and Herb Chuck Roast in Crock Pot

Tender chuck roast slow-cooked with garlic and herbs in a crock pot, delivering rich, savory comfort in every bite.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

3 lb chuck roast, trimmed of excess fat
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp dried rosemary (or 3 tbsp fresh, chopped)
1 tbsp dried thyme (or 3 tbsp fresh, chopped)
1 tsp salt
1/2 tsp black pepper
1 cup low-sodium beef broth
1 tbsp Worcestershire sauce
1 large onion, sliced
4 medium carrots, peeled and cut into chunks
4 medium potatoes, cut into chunks (optional)

Instructions

Pat the Roast Dry: Gently pat the chuck roast with paper towels to remove excess moisture, ensuring a good sear for maximum flavor.
Season Generously: Rub the roast with salt, pepper, half the minced garlic, rosemary, and thyme, coating it evenly for a flavorful crust.
Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until golden brown.
Prepare the Crock Pot: Place sliced onions, carrots, and potatoes (if using) at the bottom of the crock pot for a flavorful bed.
Add the Roast: Transfer the seared roast to the crock pot, nestling it comfortably atop the vegetables.
Deglaze the Skillet: Pour beef broth and Worcestershire sauce into the hot skillet, scraping up the browned bits, then pour over the roast.
Add Remaining Seasonings: Sprinkle the remaining garlic, rosemary, and thyme over the roast for an extra layer of aromatic flavor.
Cook Low and Slow: Cover and cook on low for 8 hours or high for 4-5 hours, until the roast is fork-tender.
Rest and Slice: Carefully remove the roast, let it rest for 10 minutes, then slice or shred it for serving.
Serve with Love: Spoon the rich broth and vegetables over the roast, or thicken the broth for a luscious gravy.

Notes

For a thicker gravy, mix 2 tbsp cornstarch with 2 tbsp cold water, stir into the broth, and heat until thickened.
Check vegetables halfway through cooking; if they’re too soft, add them later next time.
Use a liner in the crock pot for easy cleanup.
Taste the broth before serving and adjust salt if needed, as broths vary in sodium content.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 714Total Fat 40gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 22gCholesterol 188mgSodium 701mgCarbohydrates 31gFiber 4gSugar 4gProtein 60g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The star of this recipe is the chuck roast, a budget-friendly cut from the shoulder that becomes incredibly tender when slow-cooked. Opt for a 3-4 pound roast with good marbling for maximum flavor and juiciness. Fresh garlic cloves are essential for their pungent, savory depth—avoid pre-minced garlic for the best taste. Dried rosemary and thyme provide earthy, aromatic notes, but fresh herbs can be used for a brighter flavor (use 3 times the amount of fresh herbs compared to dried). Beef broth forms the base of the rich, savory sauce, so choose a low-sodium option to control saltiness. Worcestershire sauce adds umami and a slight tang, while olive oil is used for searing to create a flavorful crust. Optional vegetables like carrots, potatoes, and onions absorb the beefy flavors and make this a complete one-pot meal. Always taste and adjust seasoning before serving to ensure a balanced dish.

Variations and Substitutions

This recipe is highly adaptable to suit different tastes or dietary needs. Swap the chuck roast for a brisket or bottom round for a similar tender texture, though cooking times may vary slightly. For a richer flavor, replace half the beef broth with red wine or stout beer. If you’re avoiding gluten, ensure your Worcestershire sauce is gluten-free or substitute with tamari. For a low-carb option, skip the potatoes and add celery, mushrooms, or zucchini instead. Fresh herbs can replace dried ones, or try other herbs like oregano or sage for a different flavor profile. For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño. If you’re short on time, skip the searing step, though it adds significant flavor. Vegetarians can try a plant-based roast alternative, adjusting cook time as needed. Customize the vegetables to your preference—parsnips, turnips, or sweet potatoes are great additions.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it perfect for meal prep. For longer storage, freeze the cooked roast and broth in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm in a covered dish in the oven at 325°F or in the crock pot on low until heated through. The broth can be repurposed as a base for soups or stews. If freezing, portion the roast into smaller servings for easy reheating, and consider separating the meat from the broth to avoid sogginess.