Herb-Crusted Beef Pot Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A fall-apart tender pot roast with a golden herb crust, slow-cooked with aromatic vegetables for a comforting weeknight dinner. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck roast, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2.5 lbs beef chuck roast
• 3 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1, sliced onion
• 3, peeled and cut into 1-inch pieces carrots
• 3 stalks, cut into 1-inch pieces celery
• 2 cups beef broth
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: Pat the 2.5 lbs beef chuck roast dry with paper towels. In a small bowl, combine 3 tbsp olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, then rub evenly over the roast.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned on all sides.
3. Step 3: Transfer the seared roast to a slow cooker. Add the sliced onion, 3 carrots cut into 1-inch pieces, and 3 celery stalks cut into 1-inch pieces around the roast.
4. Step 4: Pour 2 cups beef broth over the vegetables and roast.
5. Step 5: Cover and cook on LOW for 8 hours or until the meat is fork-tender.
6. Step 6: Remove roast and vegetables. Strain the cooking liquid into a bowl, discarding solids, and skim off excess fat.
7. Step 7: For thickened sauce: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water. Stir into the strained broth and cook on medium heat until thickened, about 2-3 minutes, then pour over the roast and vegetables.