There’s something incredibly grounding about a pot roast simmering away in the slow cooker. It fills the house with a cozy warmth, makes the afternoon feel calmer somehow, and offers the kind of home-cooked comfort that just hits perfectly this time of year. Our newest recipe brings an elevated twist to this classic meal, transforming simple ingredients into something beautifully flavorful with just a few small upgrades.
This pot roast is infused with the fragrant, savory richness of AOOC Herb de Provence Olive Oil, a blend that instantly brings depth to each step of the cooking process. From the initial sear to the final tender bite, those herbaceous notes soak into the beef and vegetables, giving the entire dish a gourmet feel without any added effort. When it’s time to deglaze the pan, a splash of AOOC Lavender Balsamic adds an unexpected—but completely delicious—floral richness. It brightens the savory flavors and gives the roast a subtle complexity that makes people pause mid-bite and say, “What did you put in this?”
To keep prep easy, the recipe calls for Basiks Napa Seasoning Blend instead of chopping a handful of fresh herbs. Everything goes straight into the slow cooker, and that’s it. No fuss, no babysitting, no extra dishes. Just a warm, comforting meal waiting for you at the end of the day.
This week’s pot roast is also a featured part of our ongoing Slow Cooker Sunday series, where we highlight cozy, flavorful meals that make busy weekends (and even busier evenings) feel a little more manageable. If you’ve been looking for a new recipe to add to your winter rotation, this one checks every box: easy, hearty, aromatic, and incredibly satisfying.
Whether you’re feeding a crowd, stocking the fridge with leftovers, or simply craving something nourishing and homemade, this lavender-herb pot roast is a perfect fit. Pair it with crusty bread, a simple salad, or serve it exactly as it is—tender roast, buttery potatoes, sweet carrots, and all that rich, savory broth.
It’s comfort food at its best, with the elevated flavors only AOOC can bring to your kitchen.
Slow Cooker Herb de Provence Pot Roast
This Slow Cooker Lavender Herb Pot Roast brings together the aromatic flavor of AOOC Herb de Provence Olive Oil, the floral depth of AOOC Lavender Balsamic, and the savory balance of Basiks Napa Seasoning Blend. Slow-cooked until tender and infused with layered, gourmet flavors — it’s an effortless, elevated twist on a classic comfort dish.
Ingredients
- 1–2 tbsp AOOC Herb de Provence Olive Oil
- 3 lb chuck roast
- 1 onion, 1/4-inch dice (about 3 cups)
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (or sub another cup beef broth)
- 1 tbsp AOOC Lavender Balsamic (added during deglazing)
- 1 tbsp Dijon mustard
- 2 stalks celery, thinly sliced
- 2 lb Yukon gold potatoes, cut into 3–4 inch chunks
- 1.5 lb carrots, cut into 3-inch lengths
- 1–1.5 tbsp Basiks Napa Seasoning Blend
- Sea salt + black pepper to taste
Instructions
- Heat a large 9–10-inch skillet over medium-high. When hot, add 1 tbsp AOOC Herb de Provence Olive Oil and carefully place the chuck roast into the pan. Sear 4–5 minutes per side until deeply browned.
- Transfer the seared roast to the slow cooker.
- Add another drizzle of Herb de Provence Olive Oil to the skillet if needed. Add onions and garlic, sautéing 3–4 minutes until softened.
- Add the wine (or broth), AOOC Lavender Balsamic, and Dijon mustard to the skillet. Deglaze by scraping up all browned bits — this is where the deep flavor builds.
- Pour the deglazed mixture over the roast in the slow cooker. Add the remaining cup of beef broth and the sliced celery.
- Scatter potatoes and carrots over the top. Sprinkle evenly with Basiks Napa Seasoning Blend, plus additional salt and pepper if desired.
- Cover and cook: Low for 8 hours (preferred for tenderness) OR High for 4–5 hours
- When done, taste and adjust seasoning as needed. Serve from the slow cooker or transfer to a platter.
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