Slow Cooker Beef Roast with Vegetables
(106)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 onion, chopped1 1/2 cups carrots, baby peeled2 cloves garlic, sliced in half1 large parsnip, peeled and chopped1 rutabaga, peeled and chopped5 red skin new potatoes, washed and quartered2.5 pounds beef roast, English or Cross Rib cut1 teaspoon black pepper1/2 teaspoon salt1 tablespoon all-purpose flour15 ounces salt-free pureed tomatoes1 teaspoon thyme, dried1/2 teaspoon rosemary, dried1 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
Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • CD7204509
     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
  • GINLYNN913
     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
  • WALKERLADY999
     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
  • ELLIEB6
     this was really easy to make. I used celery root instead of the rutabega and our family really enjoyed it! - 6/6/11
  • HAWKTHREE
     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
  • CD12600488
     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
  • HOLLYJAE
     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
  • 24ROSES
     This is yummy and was so easy. Left overs were great the next day - 9/9/11
  • CAROLJ35
     What does Chef Meg think of the crockpot liners? They sure make clean up easy! - 5/20/11
  • MYRINA_SAVANT
     loved this I used brisket carrots celery onions leeks and garlic nice and easy full of flavour and versatile - 1/29/12
  • SWEESIN
     I have been looking for a roast recipe and this is a good one. - 1/29/12
  • BAILEYS7OF9
     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
  • SIPPLE2
     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
  • CD12912545
     It doesn't get easier. Great taste and texture. The root vegetables impart rich flavor to the sauce. Make sure you serve a full bodied red wine . Yummy enough for guests - 11/23/14
  • INSPIREDSOUL
     I don't understand why this is being promoted as a heart healthy recipe. Spark, vegetables are heart healthy, but not beef. - 9/11/14
  • CD13099273
     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
  • ROSEWEAVER
     This was very good. - 3/14/12
  • VPALVARADO
     How long would it take to cook it in the oven or stove top? I do not have a slow cooker. - 2/19/12
  • ATIENOBLUE
     yum - 8/17/11
  • WANT2BTRIM
     Yummy - 5/15/21
  • CORVETTECOWBOY
     Can't get parsnip and rutabagas where I live... - 3/15/21
  • PWILLOW1
     Turned out really flavourful. Definitely a keeper. - 3/10/21
  • BLOND1E
     Looks tasty but no way 4 ounces of meat and 1 cup of side is a serving. - 2/5/21
  • BRENDAS55
     yum - 1/5/21
  • CD17744865
     Thank you - 12/3/20



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