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Slow Cooker Herbed Pot Roast

At the end of a long day, there is nothing like coming home to the smell of a delicious roast in the slow cooker. This simple recipe packs a big flavor and will leave you highly satisfied.

Our signature slow cooked pot roast seasoned with garlic and marjoram, rosemary and thyme essential oils with sides of cooked carrot slices and mashed potatoes on a glass plate.


Slow Cooker Herbed Pot Roast

Servings: 6–8 | Time: 20 minutes active; 8 hours inactive | Difficulty: Easy


  • 1 cup water
  • 3 lb chuck roast
  • 1 tsp. salt
  • 2 tsp. minced garlic clove
  • 1 Tbsp. olive oil
  • 1–2 drops rosemary essential oil
  • 1 drop thyme essential oil
  • 1–2 drops marjoram essential oil


  1. Place water and uncooked chuck roast in the slow cooker.
  2. Sprinkle salt, garlic, and olive oil over roast.
  3. Turn the slow cooker to low, and cook for 6–8 hours until tender (if the water level gets low, add a little more water so the roast doesn’t get dry).
  4. Turn off heat, and add essential oils to the broth around the roast. Taste the broth, and add more salt if needed.
  5. Remove roast from slow cooker, and slice or shred it.
  6. Return sliced roast to broth, and let marinate in the broth for 15 minutes.
  7. Serve roast warm with potatoes, salad, vegetables, bread, or whatever you desire!

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