Savory Slow Cooker Meatball Pot Roast

$To make a Slow Cooker Meatball Pot Roast, you will need a few simple ingredients. Here’s the list: - 2 pounds beef chuck roast - 1 pound frozen meatballs - 4 medium potatoes, peeled and cubed - 3 carrots, sliced - 1 onion, diced - 4 cloves garlic, minced - 3 cups beef broth - 1 tablespoon Worcestershire sauce - 1 tablespoon soy sauce - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in the dish's flavor and texture. The beef chuck roast adds richness, while the meatballs bring a fun twist. Potatoes and carrots add heartiness, making this meal filling. Onions and garlic add depth, creating a tasty base. The broth and sauces tie it all together, giving the pot roast that savory flavor we love. Don't forget the fresh parsley for a pop of color on your plate! {{ingredient_image_1}} Start by peeling the potatoes. Cut them into bite-sized cubes, making them easy to eat. Next, take the carrots and slice them into rounds. This adds a nice pop of color. For the onion, dice it into small pieces. Finally, mince the garlic cloves. Set all the vegetables aside for now. In a large skillet, heat some olive oil over medium-high heat. While the oil warms, season the beef chuck roast with salt and pepper. Once the oil is hot, place the roast in the skillet. Brown it on all sides for about 4-5 minutes. This step adds a rich flavor that makes the dish special. In your slow cooker, layer the cubed potatoes first. Next, add the sliced carrots. Sprinkle the diced onion and minced garlic on top of the vegetables. Once the veggies are in, place the seared roast right on top. In a bowl, mix together the beef broth, Worcestershire sauce, soy sauce, rosemary, and thyme. Pour this mixture over the roast and veggies. Finally, scatter the frozen meatballs on top. Cover the slow cooker with its lid. Set the temperature to low heat and cook for 6-8 hours. The meat should become tender and easy to shred with a fork. This slow cooking lets all the flavors blend together perfectly. When the cooking time is up, carefully remove the roast and meatballs from the slow cooker. Let the roast rest for a few minutes before slicing it. If you want to thicken the broth, take out a cup of it. Stir in a tablespoon of cornstarch and return it to the slow cooker. Turn it to high for about 15 minutes until it thickens. To serve, place slices of roast and meatballs on a plate with vegetables. Ladle the savory broth over the top and garnish with fresh parsley for a lovely touch. Seasoning is key to tasty food. Start with salt and pepper. This simple step makes a big difference. You can also add garlic powder or onion powder for extra flavor. Try adding a splash of red wine for depth. Fresh herbs like thyme and rosemary work wonders too. They add a bright note to your dish. Don't be afraid to experiment with spices. A pinch of smoked paprika can add a nice kick. Cooking time matters. For a tender pot roast, cook it on low for 6-8 hours. This allows the beef to break down and get soft. If you're short on time, you can use the high setting for about 4 hours. Always check the meat with a meat thermometer. It should read 195°F for perfect tenderness. This helps to ensure your roast is juicy and easy to shred. Pair your meatball pot roast with simple sides. Mashed potatoes or rice go well with the savory broth. Steamed green beans or a fresh salad add color to the plate. You can also serve crusty bread to soak up the delicious sauce. A sprinkle of fresh parsley on top adds a nice touch and brightens the dish. Enjoy the comfort of this hearty meal! Pro Tips Choose the Right Cut: Beef chuck roast is ideal for slow cooking as it becomes tender and flavorful. Avoid lean cuts, as they may dry out during the long cooking process. Layer for Flavor: Always layer your vegetables at the bottom of the slow cooker. This allows them to absorb all the delicious juices from the meat as it cooks. Do Not Overcrowd: Be mindful of the amount of meat you add. If you overcrowd the cooker, it can affect cooking time and the texture of the meatballs. Rest Before Slicing: Let the roast rest for about 10 minutes after cooking. This helps the juices redistribute, making for a juicier, more flavorful slice. {{image_2}} You can change the beef chuck roast to other cuts. A brisket or round roast works well. They both provide nice flavor and tenderness. If you want to swap out vegetables, think about what you like. Sweet potatoes or parsnips can replace regular potatoes. Zucchini or bell peppers can add great taste too. To change the flavor, add spices or sauces. A dash of paprika can add warmth. If you love heat, try some chili flakes. You can also create an Italian version. Add marinara sauce and sprinkle with fresh basil. For a BBQ twist, use BBQ sauce and a bit of smoked paprika. Both cooking methods work well but differ in time. The slow cooker takes about 6-8 hours on low. This gives flavors time to blend. In contrast, the Instant Pot cooks the meal in under two hours. This method uses pressure to speed up cooking. It’s great if you’re short on time but still want a hearty meal. When storing your Slow Cooker Meatball Pot Roast, first let it cool down. This keeps the steam from building up and helps prevent sogginess. Use airtight containers to keep it fresh. Glass or plastic containers with tight seals work well. Label them with the date for easy tracking. To freeze leftovers, let the pot roast cool completely. Then, divide it into portion sizes. Use freezer bags or containers to save space. Squeeze out as much air as possible before sealing. For thawing, move it to the fridge overnight. Reheat gently on the stove or in the microwave until hot. In the fridge, your meatball pot roast lasts about three to four days. For best taste, eat it within that time. Always check for signs of spoilage, like off smells or changes in texture. Proper storage helps maintain its flavor and freshness. Yes, you can use fresh meatballs. They add a nice texture and taste. If you use fresh meatballs, reduce the cooking time. Cook on low for about 4 to 6 hours. This keeps them from getting too soft. If you cook on high, the pot roast needs about 4 to 5 hours. Make sure it reaches an internal temp of 190°F for best shredding. Check it early to avoid overcooking. Great sides include: - Mashed potatoes - Steamed green beans - Garlic bread - A fresh garden salad These pair well with the rich flavors. Yes, you can make it gluten-free. Use gluten-free Worcestershire sauce and soy sauce. Check labels to ensure no hidden gluten. This keeps the dish safe for those with gluten allergies. For a vegetarian option, use plant-based meatballs. Replace the beef broth with vegetable broth. You can also add more veggies for extra flavor. This gives you a hearty meal without meat. This pot roast recipe is full of hearty ingredients and great flavors. You’ve learned how to prepare, cook, and serve a delicious meal. Tips for tender meat and clever variations can elevate your dish. Remember, using the right techniques makes your pot roast shine. Enjoy your slow cooker creation, and feel free to experiment with ingredients. Cooking should be fun and rewarding. This recipe is a versatile base for many family meals. Happy cooking!$

Savory Slow Cooker Meatball Pot Roast

A hearty and flavorful pot roast cooked slowly with meatballs, potatoes, and carrots.

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Prep Time 15

Cook Time 7

Total Time 7 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pounds beef chuck roast
1 pound frozen meatballs
4 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 medium onion, diced
4 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons dried rosemary
2 teaspoons dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Prepare the Ingredients: Begin by peeling and cubing the potatoes, slicing the carrots, and dicing the onion. Mince the garlic and set all vegetables aside.
Sear the Roast: In a large skillet over medium-high heat, add a little olive oil. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side). This step adds great flavor.
Layer the Slow Cooker: In the bottom of your slow cooker, place the cubed potatoes and sliced carrots. Add the diced onion and minced garlic on top.
Add the Roast: Once the meat is seared, place the beef chuck roast on top of the vegetables in the slow cooker.
Mix the Broth: In a separate bowl, mix together the beef broth, Worcestershire sauce, soy sauce, rosemary, and thyme. Pour this mixture over the roast and vegetables in the slow cooker.
Add the Meatballs: Gently scatter the frozen meatballs on top of everything in the slow cooker.
Cook: Cover the slow cooker and set it on low heat. Cook for 6-8 hours, or until the meat is tender and easily shreds with a fork.
Finish and Serve: Once cooked, carefully remove the roast and meatballs from the slow cooker. Let the roast rest for a few minutes before slicing it.
Thicken (Optional): If desired, you can thicken the broth by removing a cup, stirring in a tablespoon of cornstarch, and then returning it to the slow cooker on high for about 15 minutes until thickened.
Plate Up: Serve slices of the roast with meatballs alongside the vegetables and ladle the savory broth over the top. Garnish with fresh parsley.

Notes

Optional to thicken the broth with cornstarch.

Keyword beef, comfort food, meatballs, pot roast, slow cooker