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Slow-Cooker Autumn Potroast Recipe
Slow-Cooker Autumn Potroast Recipe photo by Taste of Home

Slow-Cooker Autumn Potroast Recipe

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4.5 10
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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
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 6 servings


  • 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


  1. 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.
  2. 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.
  3. 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.
Originally published as Autumn Pot Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Oct. 28, 2013

"Good fall recipe. I thought that the sweet potatoes had a perfect texture, but found that my parsnips were slightly too firm. Will just cut into slightly smaller pieces next time. Used sun-dried tomato pesto because I could not find anything else."

Reviewed Oct. 23, 2013

"This recipe is great!"

Reviewed Oct. 23, 2013

"I love this recipe !!!"

Reviewed Oct. 14, 2013

"It is easy to prepare, that is the good part. Totally lacking flavor, I added 1/2 cup Worchester sauce with about 1/2 an hour left to cook or it would have been almost tasteless. Parsnips were just right but the sweet potatoes turned to almost mush. Will not make this one again."

Reviewed Sep. 28, 2013

"Nice traditional fall dish."

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