Slow Cooker New England Pot Roast




This pot roast is one of my favorite easy meals to throw together. There’s no need to sear the beef in a pan before adding it to your slow cooker, as most recipes advise- it will be tender all the same. The acidity of the tomatoes helps to sweeten and soften the meat into strands that need only a fork to pull apart. And all those rustic root vegetables? They’ll soften, too, while absorbing the slow simmering juices of the beef. Also notably tasty: bay, thyme, and rosemary. Aren’t they always.

Slow Cooker New England Pot Roast


  • 1 boneless beef chuck roast (3 pounds)
  • 2 large russet potatoes, cut into 1-inch pieces
  • 2 medium parsnips, cut into 1-inch pieces
  • 2 large carrots, sliced thickly on the diagonal
  • 2 large ribs celery, cut into 1-inch pieces
  • 1 large onion, cut into chunks
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 bay leaves
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-15 ounces) diced tomatoes


  1. Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
  2. In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
  3. Cover and cook on low for 8 hours or until meat and vegetables are tender. Remove bay leaves before eating.


Nutrition Information for 1/6th of Recipe: Calories 815, Total Fat 44.6 g, Total Carbohydrate 30.8 g, Dietary Fiber 4.9 g, Sugars 7.0 g, Protein 68.2 g

Nutrition Information for 1/8th of Recipe: Calories 610, Total Fat 33.5 g, Total Carbohydrate 23.1 g, Dietary Fiber 3.7 g, Sugars 5.2 g, Protein 51.2 g


  1. Ellen Renee says

    Looks so appealing on this cold windy evening. I do like to thicken the “gravy” the last few minutes of cooking with a cornstarch and water slurry.

  2. says

    I’m stuffed full from birthday dinner and dessert and cake (because the cake is different from the dessert, of course!) and that pot roast still looks good!

  3. says

    Just wanted to let you know how very much I enjoy your blog :) After reading it I felt comfortable enough to share my own battle with food and weight on my blog as well. It was one of the most liberating things I’ve ever done and I thank you for giving me the courage to do so.

    I just love your recipes and enjoy seeing all your new posts. Thank you from the bottom of my heart!!

  4. johnny says

    That brings back memories, great for a cool night! After last blog (all those sweets!!!) this one is much more down my alley. Had to go to weight watchers site after reading last blog I gained just looking at them!!

  5. says

    Honestly, yes. Pot roast is sexy. I look forward to pretty much every meal, including the banana oatmeal sitting beside me right now, getting the almond butter I dunked into it all melty and delicious. Now, if you’ll excuse me . ..

  6. says

    I think the slow cooker is the best way to cook a roast. It always comes out amazingly tender. I usually make french dip sandwiches when I do it. It’s to die for, really.

  7. Shanna says

    anything in a slow cooker looks good to me…its easy, and it always seems to make the juiciest, melt-in-your-mouth food. I love parsnips…definitely need to try this one.

  8. Susannah says

    Do you need to brown the meat before cooking? Just cut it in half and place both pieces in the crockpot? Sorry I’m such a newbie!

  9. says

    This sounds absolutely delightful! And yes, I have the same feelings. Cooking to me is almost more enjoyable than the actual eating. Almost…not quite. 😉

  10. Janet Bloodworth says

    this looks great. I agree putting roast in a slow cooker just adds great texture and taste to any chuck or rump roast. Can’t wait to try this one. thanks

  11. Laura says

    Is this recipe for a regular or small slow cooker? (if it’s for a large slow cooker, I assume I could just half everything, but how does that affect cooking time?)
    And do you serve this stew over anything like rice or noodles?
    Love your blog!


  1. […] Last weekend I wound up making Chicken Tikka Masala as my first CrockPot meal. It was sooo good but made enough to feed an army, so I had to freeze some for later! I’m still trying to figure out if I cut the recipe in half, do I cut the cook time in half? Any tips are appreciated.I’m planning on trying either Chicken Tortilla Soup or New England Pot Roast. […]

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