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Garlic and Herb Beef Roast and Potatoes


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  • 1 tablespoon canola oil
  • 3 lb chuck roast, cut into 2 pieces
  • 8 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, 3/4 teaspoon pepper
  • 1 cup beef broth, low sodium preferred
  • 3 cups cubed potatoes
  • 1 cup sliced carrots
  • 1 cup chopped celery


Adapted from


Step 1

Heat oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides.

Transfer roast to a 5- to 7-quart slow cooker. Rub roast with garlic, parsley, chives, thyme, salt and pepper. Add broth. Cover and cook on Low 5 hours. Add potatoes, carrots and celery. Cover and cook 2 hours or until vegetables are tender.

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