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Slow-Cooker Autumn Potroast Recipe

Slow-Cooker Autumn Potroast Recipe

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 YIELD:6 servings

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

  • 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.

Nutritional Facts

1 each: 593 calories, 24g fat (9g saturated fat), 149mg cholesterol, 732mg sodium, 39g carbohydrate (21g sugars, 6g fiber), 48g protein

Reviews for Slow-Cooker Autumn Potroast

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Oct. 23, 2013

"This recipe is great!"

MY REVIEW
Reviewed Oct. 23, 2013

"I love this recipe !!!"

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 28, 2013

"Nice traditional fall dish."

MY REVIEW
Reviewed Sep. 26, 2013

"This recipe is mine and my husbands favorite! We used Rosato red wine and it gave it a hint of sweetness. Perfect!"

MY REVIEW
Reviewed Sep. 25, 2013

"Awesome Pot Roast and so easy to prepare. Got home from work to a complete meal and smelled so good."

MY REVIEW
Reviewed Sep. 24, 2013

"I expected great things, but found the recipe to be so bland. I added some seasonings of my own to give some oomph to the taste. I also added mini carrots for color."

MY REVIEW
Reviewed Sep. 22, 2013

"Sounds like a keeper...and a 5 * too.Making this as soon as I get some parsnips , such an easy reciipe , looking forward to making it, rating this in advance:) how can it not be good ?"

MY REVIEW
Reviewed Feb. 29, 2012

"I was drawn to this recipe for 2 reasons: 1. Sweet Potatoes, and 2. Parsnips - I love Sweet Potatoes and had to use up some Parsnips. These contributed to a unique and flavorful meal. I had to half the recipe because I have a 3 qt slow-cooker (just me and the wife), but will be making the other half in a couple of days. This is an excellent meal."

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Wine Pairings

Light-Bodied Red Wine

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