Slow-Cooker Vegetable Soup

Slow-Cooker Corned Beef and Cabbage

Slow-Cooker Beef Stew

Slow-Cooker Sauerbraten

Slow-Cooker Pot Roast

Slow Cooker Beef Vegetable Stew

Slow-Cooker Roast Chicken

Hearty Slow-Cooker Chili

Slow Cooker Baked Beans

Slow-Cooker Corn Chowder

Slow Cooker Vegetable Bean Soup

Slow-Cooked Pot Roast

Slow-Cooker Southwest Beef Stew

Slow-Cooker Beef Barley Soup

Slow-Cooked Hoisin Pot Roast

Slow-Cooker Faux Prime Rib Roast

Slow-Cooker Potluck Beans

Slow-Cooker Salsa Roast

Easy Slow-Cooker Pot Roast

Home Recipes Dishes & Beverages Pot Roasts

Slow-Cooker Autumn Potroast

Name: Slow-Cooker Autumn Potroast
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
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

10 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 6 hours

Makes

6 servings

Updated: Sep. 11, 2022

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

Slow-Cooker Autumn Potroast Recipe photo by Taste of Home

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.

Nutrition Facts

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

Slow-Cooker Autumn Potroast

Ingredients

Directions

Nutrition Facts

More from Taste of Home