Slow Cooker Garlic Herb Pot Roast

• servings: 8 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

Ingredients

3 - 3½ pounds boneless beef chuck roast

2 tablespoons olive or avocado oil

1 pound baby carrots (Can use large carrots cut into 3-inch sticks if preferred.)

1 medium white or yellow onion (chopped in large chunks)

2 cups beef stock or beef broth

1 cup apple juice

1 tablespoon tomato paste

2 tablespoons garlic (minced)

2 tablespoons dried parsley

2½ teaspoons salt

1 teaspoon black pepper

Directions

Add oil to a skillet and heat to high heat. Once oil is hot, place your pot roast in the skillet and brown on both sides. Approximately 3-4 minutes per side.

Place your browned beef in the bottom of your 6 or 7 qt slow cooker. Add onion, carrots, potatoes (optional), beef stock, apple juice, tomato paste, garlic, parsley, salt, and pepper. Stir. Cover and cook on low for 7 to 8 hours.

Use two forks to shred finished pot roast and add back to the slow cooker. Taste. Add extra salt or pepper if desired. Serve over Light & Creamy Mashed Potatoes and top with fresh chopped parsley or thyme.

Nutrition

• Calories: 391 kcal
• Total Fat: 23 g
• Saturated Fat: 9 g
• Cholesterol: 117 mg
• Sodium: 1048 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 35 g