Easy Meatball Pot Roast
This Easy Meatball Pot Roast is a comforting slow cooker dinner made with frozen beef meatballs, baby potatoes, carrots, and onions simmered in a rich, savory gravy. It's an easy one-pot meal that's perfect for busy weeknights and cozy family dinners.
Servings: 6
Calories: 445kcal
Ingredients
- 1 26-ounce bag frozen fully cooked beef meatballs
- 1½ pounds baby potatoes halved
- 4 medium carrots peeled and cut into 2-inch pieces
- 1 medium yellow onion cut into large chunks
- 3 cups beef broth
- 1 packet 1 ounce onion soup mix
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Wash the baby potatoes and cut any large ones in half. Peel the carrots and cut them into 2-inch pieces. Cut the onion into large chunks. Arrange the potatoes, carrots, and onions evenly in the bottom of a 6-quart slow cooker.
- Place the frozen fully cooked meatballs on top of the vegetables, spreading them into an even layer. Do not thaw the meatballs before adding them.
- In a medium bowl, whisk together the beef broth, onion soup mix, Worcestershire sauce, minced garlic, thyme, rosemary, and black pepper until fully combined. Pour the mixture evenly over the meatballs and vegetables.
- Cover the slow cooker with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are fork-tender and the meatballs are heated through.
- About 20 minutes before serving, whisk together the cornstarch and cold water to make a smooth slurry. Stir it into the slow cooker, cover, and cook for another 15–20 minutes until the gravy thickens.
- Garnish with chopped fresh parsley and serve hot with crusty bread, mashed potatoes, or buttered egg noodles.
Notes
- Frozen meatballs can be added directly from the freezer.
- Cut vegetables into similar-sized pieces for even cooking.
- Do not lift the lid during cooking, as this releases heat and extends the cooking time.
- For a thicker gravy, add another tablespoon of cornstarch mixed with one tablespoon of cold water.
- Add mushrooms during the last 2 hours of cooking for extra flavor.
- Leftovers taste even better the next day.
Nutrition (Per Serving)
- Calories: 445 kcal
- Carbohydrates: 30g
- Protein: 23g
- Fat: 25g
- Saturated Fat: 9g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 11g
- Trans Fat: 0.5g
- Cholesterol: 70mg
- Sodium: 1180mg
- Potassium: 980mg
- Fiber: 5g
- Sugar: 5g
- Vitamin A: 6900 IU
- Vitamin C: 24mg
- Calcium: 85mg
- Iron: 4mg