Garlic and Herb Beef Roast with Potatoes

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Sink your teeth into this satisfyingly savory roast.

Finally, a healthy beef recipe that you can feel good about serving to your family! This garlic and herb beef roast with potatoes is made with clean ingredients and an arsenal of nutritious veggies.

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*This recipe was contributed by Virginia Cunningham. Virginia is a mother of three and has a keen interest in parenting issues, nutrition, and mompreneurship. Her oldest son has special needs, so she is a huge advocate for special needs education and alternative therapy. She also enjoys food and travel writing and has traveled all over the world studying Buddhism and healing.

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Garlic and Herb Beef Roast with Potatoes

Clean and nutritious vegetables, beef roast, and tasty herbs make this meal a winner at your table.
Cook Time 7 hours 15 minutes
Total Time 7 hours 15 minutes
Yield 10 people
Serving Size 3 ounces beef plus 1/3 cup vegetables
Course Dinner, Main Course
Cuisine Universal

Ingredients

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

Instructions

  • 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.

Nutrition Information

Serving: 3ounces beef plus 1/3 cup vegetables | Calories: 263kcal | Carbohydrates: 7g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 226mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 5
Keywords Gluten-Free, Keto, Low-Carb, Slow Cooker

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32 Comments

  1. I would use something better than canola oil. Olive oil, sunflower oil, coconut oil would be better than those made up oils, corn/vegetable/canola oils.

    1. coconut is not a good oil but canola is as long as it is not GMO. Corn and canola are real oils. We can't tell what is in something labeled vegetable oil. Olive is the best oil of course but not for browning.

      pat Hayner

  2. I use Costco grapeseed oil for most of my frying since it has a higher smoke point and almost no flavor. This seems like a large recipe for 2 people, can it be frozen once it's completely cooked?

    1. A Simple Goddess, Yes, this freezes well. Cool to room temperature and place in an airtight container or freezer bags to freeze. This should stay good in the freezer for at least 3 months.

  3. I'm concerned about putting the fresh herbs in at the beginning of cooking. I usually add them very late in the process, so they still have some life and flavor.

    1. BBGrammy, The recipe contributor is using fresh herbs here rather than dry for her rub, so that's why she put them on in the beginning. That said, yes, you are correct, usually fresh herbs go at the end in a recipe while dried herbs and spices go in, in the beginning. For this one, add at the end if you see fit:).

    1. Hi, SmartPoints are listed last in the nutritional information which are above the recipe ingredients. The points have been updated to the new Freestyle Points.

  4. Should the veggies go on top or bottom of the meat? I find when they go on the bottom, they can get overcooked, but on top doesn’t get the full flavor soaked into them.

    1. DianaH, Personally, I prefer they go on the bottom. I don’t mind if they are falling apart. How about adding half on bottom and half on top?

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