If you’re craving an easy meal packed with flavor, this pot roast with fresh herbs and garlic recipe is just what you need. This herbed pot roast delivers comfort in every bite by combining tender beef with fresh herbs, garlic, and hearty vegetables. When you use a slow cooker, the result is a juicy, flavorful roast that’s perfect for family dinners or special occasions.

A plate of shredded pot roast alongside hearty potatoes and carrots, all cooked to perfection.

Why You Will Love This Recipe

Classic Comfort Food: There’s nothing like a flavorful roast. This recipe creates the perfect comfort food for Sunday dinners, holiday gatherings, or casual weeknight meals.
Tender Beef: Slow cooking ensures that the connective tissue in cuts like boneless chuck roast or rump roast breaks down, giving you fork-tender beef every time.
Fresh Herbs and Garlic: The combination of fresh rosemary, thyme and garlic infuses the roast with incredible flavor, making this a go-to recipe for herb lovers.
Great Leftovers: The flavors deepen after hours of cooking, so this dish tastes even better the next day. Store leftovers in airtight containers, and you’ll have leftovers ready for busy weeknights.

Ingredients You Will Need for Pot Roast with Fresh Herbs

This recipe relies on simple ingredients to create a flavorful roast. Here’s what you’ll need:

Beef Roast: Use a boneless chuck roast, rump roast, or even eye of the round roast for the best results.
Fresh Herbs: Sprigs of rosemary and fresh thyme bring depth of flavor to the dish.
Garlic Cloves: A generous amount of garlic adds that rich, savory taste.
Vegetables: My preferred vegetables are organic yellow potatoes that are the size of small new potatoes. I level them whole with the skins on. For carrots, I prefer using small carrots that are already peeled.
Beef Broth or Stock: Use either beef broth or beef stock for a rich base.
Oil: Perfect for searing the roast to get that nice crust. I use coconut oil, lard, or tallow.
Seasonings: Salt and black pepper enhance the natural flavors and are a simple rub for searing the roast.

Special Tools (affiliate links): Slow Cooker | Cast Iron Skillet

Close-up of shredded beef roast with carrots and potatoes

How to Make Slow Cooker Pot Roast with Fresh Herbs and Garlic

Pat the beef roast dry with paper towels, then generously rub all sides with salt and black pepper.
Heat a large skillet or Dutch oven over medium-high heat with oil. Sear the beef on all sides for 5-10 minutes until a golden crust forms. Once seared, transfer the roast to the slow cooker. If your slow cooker allows searing directly in the pot, you can complete this step there.
Pour beef broth or stock over the top of the roast, ensuring the roast is partially submerged. Add crushed garlic cloves and arrange fresh rosemary and thyme sprigs around the roast. Then, add the potatoes and carrots, nestling them around the beef.
Cover and cook on low for 6-8 hours. The roast should be fork-tender, and the potatoes should be perfectly cooked by the end.
After the roast is fork-tender, carefully remove it from the slow cooker and shred the meat using two forks. Serve the shredded beef alongside the potatoes and spoon some of the flavorful broth over the top. Garnish with additional fresh herbs if desired, and enjoy!

Pot Roast Recipe Tips

For the most tender results, boneless chuck roast is your best bet. It has the right balance of fat and meat that breaks down beautifully during slow cooking.
If you’re short on time, cook the pot roast on high for 4-6 hours instead of low. Keep in mind that cooking times can vary depending on your crock pot. The ideal internal temperature is 205ºF, so using a meat thermometer will give you the best results.

Hearty and comforting shredded pot roast served with vegetables, ready to enjoy.

How to Customize this Recipe

Feel free to make this pot roast recipe your own with these simple tweaks:

If you’re a fan of bay leaves, they make an excellent addition to the flavor profile. Toss in 1-2 dried bay leaves along with the rosemary and thyme for extra depth.
Onions are a great addition for more savory flavor. You can use yellow or white onions—slice them and nestle them around the roast. They’ll soften and add rich sweetness as they cook.
If you can’t find small baby potatoes, chop up larger ones into uniform chunks so they cook evenly.
Feel free to add or swap vegetables! Yellow onions, celery, and mushrooms all work beautifully in this dish. You can add them to the slow cooker with the potatoes or sauté the mushrooms in a separate pan before adding them near the end of cooking to preserve their texture.

What to Serve This Pot Roast With

This pot roast is a hearty, all-in-one complete meal, but here are a couple of easy additions to round it out:

A warm homemade roll straight from the oven is always a welcome side.
A crisp, refreshing salad is the perfect light contrast to the rich flavors of the roast.

Other Beef Dishes You Will Love

Shredded pot roast served with tender potatoes and carrots

Slow Cooker Pot Roast with Fresh Herbs Recipe

Slow-cooked shredded pot roast served alongside tender potatoes and sweet carrots, all simmered in a savory broth for a comforting, flavorful meal.

Prep Time 20

Cook Time 8

Total Time 8 20

Serving Size 6

Equipment

1 Slow Cooker

Ingredients

3 pound chuck pot roast
3 tablespoons oil, coconut, lard or tallow
5 garlic cloves, smashed
2-3 sprigs fresh rosemary
2-3 springs fresh thyme
3 cups beef broth or stock
2 pounds baby potatoes
1 pound baby carrots

Instructions

Pat the beef roast dry with paper towels, then generously rub all sides with salt and black pepper.
Heat a large skillet or Dutch oven over medium-high heat with oil. Sear the beef on all sides for 5-10 minutes until a golden crust forms. Once seared, transfer the roast to the slow cooker. If your slow cooker allows searing directly in the pot, you can complete this step there.
Pour beef broth or stock into the slow cooker, ensuring the roast is partially submerged. Add crushed garlic cloves and arrange fresh rosemary and thyme sprigs around the roast. Then, add the potatoes and carrots, nestling them around the beef.
Cover the slow cooker with a tight-fitting lid and cook on low for 6-8 hours. The roast should be fork-tender, and the potatoes should be perfectly cooked by the end.
After the roast is fork-tender, carefully remove it from the slow cooker and shred the meat using two forks. Serve the shredded beef alongside the potatoes and spoon some of the flavorful broth over the top. Garnish with additional fresh herbs if desired, and enjoy!

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About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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