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Slow Cooker New England Pot Roast

Author: Andie Mitchell

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
  • 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

Instructions

  • Cut roast in half; place into a 5-qt. slow cooker. Top with potatoes, parsnips, carrots, celery, onion, and garlic.
  • In a medium bowl, combine thyme, rosemary, bay leaves, pepper, broth, and diced tomatoes; pour over vegetables.
  • 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