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Garlic-Herb Butter Crockpot Pot Roast

This Garlic-Herb Butter Crockpot Pot Roast is tender, flavorful, and perfect for cozy dinners or meal prep. Slow-cooked beef with garlic, herbs, and hearty vegetables—so easy and delicious!
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Comfort Food, Crockpot, Easy, Garlic, Herbs, Slow Cooker
Servings: 6 servings

Ingredients

  • 3-4 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup beef broth
  • 4 large carrots cut into chunks
  • 4 medium potatoes cut into quarters
  • 1 onion quartered
  • 2 tablespoons unsalted butter

Instructions

Prepare the Roast

  • Pat your 3-4 lbs beef chuck roast dry with paper towels to ensure a nice sear. Season all sides generously with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until it develops a deep brown crust. This step locks in flavor and adds a beautiful texture.

Make the Garlic-Herb Butter

  • In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, and 2 tablespoons of unsalted butter. Mix until well combined. This herb butter will melt into the roast during slow cooking, infusing it with fresh aromatic flavors.

Assemble the Crockpot

  • Place the quartered onions, carrot chunks, and potato quarters into the bottom of your crockpot. Pour in 1 cup of beef broth to create a flavorful base and help keep everything moist during cooking. Lay the seared roast on top of the vegetables.
  • Spread the garlic-herb butter mixture evenly over the top of the roast. As the roast cooks, this butter will melt and seep into the beef, creating an incredible flavor profile and tender texture.

Slow Cook

  • Cover your crockpot and cook on low for 8-10 hours or on high for 5-6 hours. Cooking low and slow is ideal for tender, fall-apart beef. The vegetables will soak up the roast’s juices and become perfectly tender.

Serve and Enjoy

  • Once done, carefully remove the roast and vegetables from the crockpot. Let the meat rest for a few minutes before slicing. Serve the roast slices with the vegetables and spoon some of the cooking juices over the top for extra flavor. This meal pairs beautifully with crusty bread or a fresh green salad for a complete dinner.

Equipment

  • Large Skillet
  • Crockpot
  • Small Bowl

Notes

  • For an extra layer of flavor, sear the vegetables in the skillet after searing the beef before adding them to the crockpot.
  • If you prefer a thicker gravy, remove the vegetables and roast once cooked, then mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot juices. Cook on high for 15 minutes until thickened.
  • Use fresh herbs whenever possible for the best flavor; dried herbs will work but reduce quantities by half.