Slow Cooker New England Pot Roast

by Andie Mitchell on January 17, 2012




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
  • 1 teaspoon dried thyme
  • 1 teaspoon 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

{ 31 comments… read them below or add one }

RJ (Kids and Cast Iron) January 17, 2012 at 2:41 pm

Yes…. I feel the same. Simple goodness is what it is. One of those dishes that will never go out of style.


Ellen Renee January 17, 2012 at 4:01 pm

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.


Erika - The Teenage Taste January 17, 2012 at 5:05 pm

Now this is exactly what I need. A healthy bowl of comfort food. Yum!


Mariah January 17, 2012 at 7:39 pm

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!


Heather (Heather's Dish) January 17, 2012 at 7:53 pm

oh yes, it looks just as good to me :) sounds heavenly!


The Mrs @ Success Along the Weigh January 17, 2012 at 8:58 pm

You bet I feel the same. Seduction in a crockpot…I’m down with that.


Morgan {Confections from the Cody Kitchen} January 17, 2012 at 9:00 pm

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!!


johnny January 18, 2012 at 3:44 am

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!!


Melissa January 18, 2012 at 5:59 am

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 . ..


Cara January 18, 2012 at 7:30 am

I know that happy longing very well. I couldn’t wait to get home to my slow cooker Italian eggplant casserole yesterday!


Bee (Quarter Life Crisis Cuisine) January 18, 2012 at 8:13 am

Ohh I LOVE a good pot roast! Never had one with tomatoes (I don’t think) but I wonder if adding some beets to the mix of root veggies would add anything exciting without making it look like blood stew. I just love beets to death, hah…


Erin @ Dinners, Dishes, and Desserts January 18, 2012 at 9:05 am

Nothing beats a tender and juicy pot roast. This looks perfect.


joelle (on a pink typewriter) January 18, 2012 at 10:02 am

To be honest, I sort of love pot roast.. and I love my crockpot even more!


Amanda January 18, 2012 at 10:20 am

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.


Shanna January 18, 2012 at 10:49 am

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.


Lu January 18, 2012 at 10:56 am

Um…I’d marry that pot roast. So, yes.


Megan (Braise The Roof) January 18, 2012 at 11:24 am

Pot roast is on my short list of things to make very, very soon. Thanks for the extra motivation!


TJ January 18, 2012 at 12:25 pm



Susannah January 18, 2012 at 12:43 pm

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!


admin January 18, 2012 at 1:08 pm

Nope, just toss the meat in the slow cooker! No browning necessary :)


Susannah January 24, 2012 at 1:03 pm

Awesome, thank you for your response!


Jennifer January 19, 2012 at 9:13 am

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. ;-)


CA January 22, 2012 at 12:27 pm

Looks great! How many servings will this make, do you think?


admin January 22, 2012 at 12:30 pm

I’d say 6 servings!



Mandi @ fitness food life January 23, 2012 at 12:29 pm

Oh dear. That looks delish. I will definitely tag this to make. I love pot roast..


Jen @ pretty plate January 23, 2012 at 6:53 pm

I can not wait to make this!

: ))


joan January 29, 2012 at 11:01 am

My kind of meal. The slow cooker was a great invention!
I came here from Love your blog!


Janet Bloodworth February 4, 2012 at 7:12 am

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


Susannah February 20, 2012 at 4:12 pm

I have leftover stew meat. Would this work in this recipe?


Andie February 21, 2012 at 6:19 am

Yes it would work! :)


Laura July 26, 2014 at 5:20 pm

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!


Leave a Comment

{ 9 trackbacks }

Previous post:

Next post: