Garlic and Herb Beef Roast with Potatoes

This post may include affiliate links.

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.

You might also like:
Top 10 Beef Recipes
Slow Cooker Mexican Shredded Beef
Slow Cooker Beef Stew

*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.

Garlic and Herb Beef Roast and Potatoes

Garlic and Herb Beef Roast and Potatoes

Yields: 10 servings | Serving Size: 3 ounces of beef (about the size of a computer mouse) plus 1/3 cup vegetables | Calories: 263 | Total Fat: 17 g | Saturated Fat: 7 g | Trans Fat: 0 g | Cholesterol: 83 mg | Sodium: 226 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 19 g | SmartPoints (Freestyle): 5


  • 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


  1. Heat oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides.
  2. 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.

Stay up-to-date with everything Skinny! Be sure to subscribe to our daily eNewsletter, like our Facebook page, and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

32 Comments on "Garlic and Herb Beef Roast with Potatoes"

  1. ahhhpoetry  February 15, 2014

    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.

    • Pat Hayner  November 23, 2014

      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

    • Kim  April 25, 2016

      Try grapesed or pecan oil!! Both have higher smoking points! 🙂

  2. Mary Lewis Scoville  March 2, 2014

    whats the calories on this?? or points plus?? usually you list that

    • SkinnyMs  March 3, 2014

      Going ahead and adding now.

  3. sherry  August 17, 2014

    Canola oil is very unhealthy

  4. Joel  October 5, 2014

    Could I make this with sweet potatoes?

    • SkinnyMs  October 6, 2014

      Joel, Yes, sweet potatoes would work well.

  5. emiller  October 5, 2014

    two pieces or two inch pieces?

    • SkinnyMs  October 6, 2014

      Emiller, Two pieces, halve the roast.

  6. christine  November 3, 2014

    OMG. I'm a garlic-holic and this meal hit the spot. So flipping good!!!!!

  7. Sara  November 12, 2014

    Yeah, because GMO canola oil is totally what I would consider a "clean ingredient"….

  8. Carrie  January 20, 2015

    My broth doesn't cover the meat in the crock pot? Is that ok?

    • SkinnyMs  January 21, 2015

      Carrie, Yes that is okay. Crockpots get a lot of steam in them and the liquid end up doubling.

  9. Mike  March 11, 2015

    Could you add the vegetables at the beginning and cook for 7 hours?

    • SkinnyMs  March 11, 2015

      Mike, Yes, you can add all of the vegetables at the beginning and cook on low for 7 hours.

  10. asimplegoddess  March 15, 2015

    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?

    • SkinnyMs  March 15, 2015

      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.

  11. BBGrammy  April 16, 2015

    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.

    • SkinnyMs  April 17, 2015

      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:).

  12. Aida  October 9, 2015

    What can I use instead of beef broth. Can I use vegetable broth?

    • SkinnyMs  October 10, 2015

      Sure can, vegetable broth works great too.

  13. Heavynputnam  January 9, 2018

    If i cooked this in a oven what would the time be

    • Nichole Furlong  January 9, 2018

      Great question! You can cook this in the oven at 325 degrees.

  14. Bethany  April 8, 2018

    Can I substitute homemade Chicken Broth in this recipe or would that taste weird?

    • Nichole Furlong  April 9, 2018

      Homemade chicken broth with taste fine with this recipe!

  15. RedRams3  August 12, 2018

    Still looking for the WW points for this

    • Nichole Furlong  August 13, 2018

      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.

  16. DianaH  September 24, 2018

    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.

    • Gale Compton  September 25, 2018

      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?

  17. Donna  October 21, 2019

    How can I do this on a pressure cooker please

    • Nichole Furlong  October 28, 2019

      Hi Donna, we have a wonderful roast recipe that is made in the Instant Pot. It’s delicious – Instant Pot Sunday Pot Roast


Leave a Comment

Your email address will not be published.