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Slow-Cooker Autumn Potroast

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


  • 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


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

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Average Rating:
  • MariahL
    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.

  • RaOwBe
    Oct 23, 2013

    This recipe is great!

  • Krunal1
    Oct 23, 2013

    I love this recipe !!!

  • linbilq
    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.

  • mkaskela
    Sep 28, 2013

    Nice traditional fall dish.

    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!

  • RedheadBuckeye
    Sep 25, 2013

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

  • GatorDee
    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.

  • kylady717
    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 ?

  • Idontcarewhatmyscreennameis
    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.