Meatball Pot Roast Recipe
All the classic pot roast flavors are in this meatball pot roast recipe! Just switch out the chuck roast for frozen meatballs and you have an easy comfort meal.
Servings: 6
Ingredients
- 26 oz. bag frozen meatballs (a 32-oz. bag works fine too)
- 1.5 cups baby carrots
- 3 ribs celery sliced
- 1.5 lbs. baby potatoes
- 1 oz. packet au jus mix Knorr or McCormick are great choices
- 1 oz. packet Lipton onion soup mix
- 2 cups water or beef broth
- Fresh parsley (optional) for garnish
Instructions
- Start by adding your baby potatoes, carrots, and celery to the bottom of the slow cooker.
- Add the frozen meatballs.
- Add the au jus mix, onion soup mix, and water. Stir gently
- Cover and cook on LOW for 5–7 hours or HIGH for 3-4 hours, until the vegetables are fork-tender and the meatballs are hot throughout.
- Give everything a gentle stir. Sprinkle with parsley if desired.
Video
Notes
If you like a thicker gravy, whisk 1 Tbsp. of cornstarch and 1 Tbsp. water and stir it in during the last 30 minutes of cooking.
Toss in a handful of frozen peas just for serving for color and flavor.
If your potatoes are not baby, simply halve or quarter them.
Nutrition
Calories: 436kcal | Carbohydrates: 26g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 504mg | Potassium: 945mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4433IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 2mg
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