Herb Roast Beef Slow Cooker
Infuse your home with the comforting aroma of the "Herb Roast Beef Slow Cooker," a succulent and flavor-packed dish that transforms a 3-pound beef chuck roast into a tender masterpiece. This easy slow cooker recipe combines the savory richness of seared beef with a fragrant blend of fresh rosemary, thyme, parsley, and garlic to create a homemade herb paste that elevates every bite. Nestled atop a bed of caramelized onions, hearty carrots, and golden potatoes, the roast slowly simmers in flavorful beef broth for eight hours, resulting in melt-in-your-mouth tenderness. Perfect for cozy gatherings or a no-fuss family dinner, this slow-cooked roast pairs well with its own rich broth or your favorite sides. With minimal prep time and maximum flavor, "Herb Roast Beef Slow Cooker" is your go-to for a stress-free, wholesome meal that’s sure to impress. Keywords: herb roast beef, slow cooker recipe, tender roast beef, comfort food, easy slow cooker dinner.
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Recipe Information
Ingredients
- 3 lb Beef chuck roast
- 4 cloves Garlic cloves
- 2 tbsp Fresh rosemary
- 2 tbsp Fresh thyme
- 2 tbsp Fresh parsley
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 cup Beef broth
- 1 large Yellow onion
- 4 medium Carrots
- 3 medium Potatoes (Yukon Gold or Russet)
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the roast for 2-3 minutes on each side until golden-brown. Set aside.
Mince the garlic and chop the fresh rosemary, thyme, and parsley. In a small bowl, combine the minced garlic, chopped herbs, and the remaining tablespoon of olive oil to form an herb paste.
Rub the herb paste evenly over the entire surface of the seared roast and set aside.
Peel and cut the onion into large wedges. Roughly chop the carrots into large chunks. Quarter the potatoes into even-sized pieces.
Place the onion wedges, carrots, and potatoes in the bottom of the slow cooker to create a bed for the roast.
Pour the beef broth into the slow cooker over the vegetables.
Place the herb-rubbed roast on top of the vegetables in the slow cooker.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and easily pulls apart with a fork.
Once cooked, remove the beef from the slow cooker and let it rest for 10 minutes before slicing or shredding.
Serve the roast beef with the vegetables and broth as a hearty main dish. Optionally, garnish with additional chopped fresh parsley.
Nutrition Facts
Calories |
4262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.2 g | 387% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5477 mg | 238% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 22.7 g | ||
| Protein | 263.6 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 6888 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
