Slow Cooker New England Pot Roast

by Andie Mitchell on January 17, 2012

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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

Ingredients

  • 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

Instructions

  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.

Notes

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

http://www.canyoustayfordinner.com/2012/01/17/slow-cooker-new-england-pot-roast/

{ 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.

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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.

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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!

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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!

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

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

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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.

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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!!

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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!!
:)

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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 . ..

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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!

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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…

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

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

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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!

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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.

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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.

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Lu January 18, 2012 at 10:56 am

Um…I’d marry that pot roast. So, yes.

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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!

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TJ January 18, 2012 at 12:25 pm

Yum!

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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!

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admin January 18, 2012 at 1:08 pm

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

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Susannah January 24, 2012 at 1:03 pm

Awesome, thank you for your response!

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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. ;-)

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CA January 22, 2012 at 12:27 pm

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

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admin January 22, 2012 at 12:30 pm

I’d say 6 servings!
:)

Andie

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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..

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

I can not wait to make this!

: ))
Jen

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joan January 29, 2012 at 11:01 am

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

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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

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Susannah February 20, 2012 at 4:12 pm

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

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Andie February 21, 2012 at 6:19 am

Yes it would work! :)

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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!

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