Print Options

Back to Autumn Pot Roast >

Include these items:

Select reviews >

Taste of Home Logo

Autumn Pot Roast

Autumn Pot Roast
This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal.—Mary Hankins, Kansas City, Missouri
6 ServingsPrep: 30 min. Cook: 6 hours

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1-1/2 pounds sweet potatoes, cut into 1-inch pieces
  • 2 medium parsnips, cut into 1/2 inch pieces
  • 1 large sweet onion, cut into chunks
  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 3/4 cup dry red wine or additional reduced-sodium beef broth

Directions

  • Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon
  • pepper. In a large skillet, brown meat in oil on all sides; drain.
  • Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips,
  • onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining
  • salt and pepper. Combine broth and wine; pour over vegetables.
  • Cover and cook on low for 6-8 hours or until meat and vegetables are
  • tender. Skim fat. Discard bay leaves. If desired, thicken cooking
  • juices. Yield: 6 servings.
© Taste of Home 2013

2 of 2

Autumn Pot Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013