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4.4 of 5 (64)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 349.8
  • Total Fat: 9.3 g
  • Cholesterol: 111.5 mg
  • Sodium: 342.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 43.9 g

View full nutritional breakdown of Slow Cooker Beef Roast with Vegetables calories by ingredient
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Slow Cooker Beef Roast with Vegetables

Submitted by: CHEF_MEG
Slow Cooker Beef Roast with Vegetables

Introduction

Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal. Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal.
Number of Servings: 6

Ingredients

    1 onion, chopped
    1 1/2 cups carrots, baby peeled
    2 cloves garlic, sliced in half
    1 large parsnip, peeled and chopped
    1 rutabaga, peeled and chopped
    5 red skin new potatoes, washed and quartered
    2.5 pounds beef roast, English or Cross Rib cut
    1 teaspoon black pepper
    1/2 teaspoon salt
    1 tablespoon all-purpose flour
    15 ounces salt-free pureed tomatoes
    1 teaspoon thyme, dried
    1/2 teaspoon rosemary, dried
    1 bay leaf, whole

Directions

Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.
Makes 6 servings. 4 ounces of cooked meat and 1 cup vegetables






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Member Ratings For This Recipe



  • 25 of 26 people found this review helpful
    I prefer a top round, eye round, or other lean cut of beef. I brown the roast on all sides, then put in crockpot with low-sodium beef broth & cut up onion. Cook it on HIGH for about 3 hours, then put in cut up carrots & potatoes & cook for another hour. The veggies are cooked but not overcooked. - 8/1/11

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  • Incredible!
    9 of 9 people found this review helpful
    this was really easy to make. I used celery root instead of the rutabega and our family really enjoyed it! - 6/6/11

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  • Incredible!
    9 of 9 people found this review helpful
    Wonderful flavor--will definitely make again. I substituted celery root for the rutabaga and doubled the parsnips. Also used a very lean rump roast that turned out very tender. Incredibly good! - 5/24/11

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  • 5 of 5 people found this review helpful
    I make this a little differently. I put chunks of onions on the bottom of a crockpot, set the roast on top sprinkle with garlic salt/pepper, and cook. I don't add liquid or precook. Veggies can be added for the last hour of cooking on high temp. - 7/7/11

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  • Very Good
    5 of 5 people found this review helpful
    The parsnip and rutabagas can be difficult to locate, but well worth the effort. They add a unique sweetness to the broth that is produced.
    A small yam cut up will completely dissolve and add additional texture and sweetness. - 5/6/11

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  • Very Good
    4 of 4 people found this review helpful
    This is yummy and was so easy. Left overs were great the next day - 9/9/11

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  • Incredible!
    3 of 3 people found this review helpful
    Loved this recipe... only vegetables I used were carrots, celery and onions though. I served over brown rice and everyone loved it (hubby and 3 kids ages 6-12). - 8/21/12

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  • 3 of 3 people found this review helpful
    What does Chef Meg think of the crockpot liners? They sure make clean up easy! - 5/20/11

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  • Very Good
    2 of 2 people found this review helpful
    I have never had much luck with pot roasts - but this one was so simple...and it ended up being delicious, too! Plus...I got to try two new veggies I'd never had before! Prepared exactly as written, you can't go wrong with this one! - 2/9/12

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  • Incredible!
    2 of 2 people found this review helpful
    Awesome!!!! I saw the mention of Crock Pot liners- ALSO AWESOME! They are made by Reynolds, and come 4 liners to a box. I get them at Target or Walmart for under $2.00 a box. Well worth it! - 2/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    loved this I used brisket carrots celery onions leeks and garlic nice and easy full of flavour and versatile - 1/29/12

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  • Very Good
    2 of 2 people found this review helpful
    I have been looking for a roast recipe and this is a good one. - 1/29/12

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  • Incredible!
    1 of 1 people found this review helpful
    I also used the Celery Root instead of Rutabaga only becuase of the oxolates in the Rutabaga that I need to shy away from otherwise this Recipe is easy and full of flavor. - 12/29/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made this the other night, it was very good but the veggies didn't cook? I'll add 1/2 C to a C of beef broth next time. - 6/14/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was very good. - 3/14/12

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  • 1 of 1 people found this review helpful
    How long would it take to cook it in the oven or stove top? I do not have a slow cooker. - 2/19/12

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  • Very Good
    1 of 4 people found this review helpful
    yum - 8/17/11

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  • Fabulously tender beef. Even my kids loved this meal. Definitely a keeper!
    Thank you Chef Meg for sharing! - 1/25/14

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  • WILL TRY THIS ONE LOOKS GOOD - 9/12/13

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  • 0 of 1 people found this review helpful
    Will try recipe on Tuesday. Sounds like it will be 4 star. More later on tjhis. - 3/31/13

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  • One can never go wrong with a beef roast in a crock pot! Great way to get plenty of veggies. - 1/10/13

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  • This is very good, and I can get about 6 meals out of it! - 12/6/12

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  • Very good and hearty, only issue I had with the recipe was that the meat tasted a little bland, maybe just use some more spices to give it more flavor. - 11/29/12

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  • Delicious! I used a chuck roast from grass-fed cattle. Sometimes grass-fed beef can be gamey, but here the onion & tomato absorbed all of that & left tender yumminess. - 10/31/12

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  • This looks good. I've never thought to season with rosemary. I think I'll try this seasoning on a roast soon. Thanks for the recipe. - 10/27/12

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