Irresistible Frozen Meatball Pot Roast Recipe Perfect for Fall
This Frozen Meatball Pot Roast recipe is a cozy, hearty dish perfect for fall evenings, combining simple ingredients with rich, savory flavors in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Frozen meatballs (Italian-style recommended)
- Baby carrots
- Potatoes (baby potatoes or peeled and cubed russet potatoes)
- Yellow onion (sliced or diced)
- Beef broth (or chicken broth as a substitute)
- Tomato paste
- Worcestershire sauce
- Minced garlic or garlic powder
- Dried thyme
- Dried rosemary
- Salt and pepper to taste
Instructions
- Wash and peel the carrots, potatoes, and onion. Slice the onion and cube the potatoes if using larger ones.
- In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, thyme, rosemary, salt, and pepper.
- In your slow cooker, add the frozen meatballs first, followed by the carrots, potatoes, and onion.
- Pour the prepared broth mixture over the meatballs and veggies, ensuring everything is evenly covered.
- Set your slow cooker to low and cook for 6-8 hours, or high for 3-4 hours. Stir occasionally if possible.
- Check for doneness: The meatballs should be tender, and the potatoes should be fork-soft when done.
- Taste the broth and adjust salt and pepper as needed before serving.
Notes
For a thicker broth, stir in a cornstarch slurry during the last 30 minutes of cooking. Add mushrooms or celery for extra texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 5
- Protein: 20
Keywords: Frozen meatball pot roast, slow cooker recipe, fall comfort food, easy dinner, hearty meal