Slow Cooker Meatball Pot Roast
This easy and delicious Slow Cooker Meatball Pot Roast is perfect for a busy weeknight! The meatballs are tender and flavorful, and the gravy is to die for!
Ingredients
- 4-5 medium russet potatoes, cut into bit size pieces
- 4-5 carrots peeled and chopped
- 1 medium yellow onion cut into chunks
- 32 oz. bag frozen homestyle meatballs
- 32 oz. carton beef broth
- 4 beef bouillon cubes
- 6 oz. can tomato paste
- 1 pkg. Lipton onion soup mix
- 1 tsp. pepper
- 1 tsp. salt
- 2 tsp. garlic powder
- 2 Tbsp. cornstarch
- 2 Tbsp. water
Instructions
- Spray inside of slow cooker with nonstick cooking spray.
- Layer chopped potatoes, carrots, and onions in slow cooker.
- Evenly place frozen meatballs on top of veggies.
- In a medium size mixing bowl whisk beef broth, tomato paste, bouillon cubes, onion soup mix, salt, pepper, and garlic powder until combined. Pour over meatballs.
- Cover and cook on low for 6-8 hours, or high for 4-5 hours or until potatoes and carrots can be pierced with a fork. Be careful not to overcook or potatoes will be mushy.
- Once cooked, removed meatballs and set aside.
- In a cup whisk cornstarch and cold water until smooth.
- Pour cornstarch slurry into slow cooker and stir until slightly thickened.
- Add meatballs back to slow cooker and stir well to coat meatballs.
- Serve immediately with chopped parsley if desired.
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