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Slow-Cooker Autumn Potroast

4.3 | 10 Reviews
Total Time:Prep: 30 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Mary Hankins, Kansas City, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

This is one of my all time favorite slow-cooker recipes. It's always comforting, when the weather is chilly outside, to come home to this warm, home-cooked meal. —Mary Hankins, Kansas City, Missouri

TEST KITCHEN APPROVED

Slow-Cooker Autumn Potroast

4.3 | 10 Reviews Add your review
Yield:6 servings
Prep:30 min
Cook:6 hours
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Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1-1/2 pounds sweet potatoes, cut into 1-inch pieces
  • 2 medium parsnips, cut into 1/2 inch pieces
  • 1 large sweet onion, cut into chunks
  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 3/4 cup dry red wine or additional reduced-sodium beef broth
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Directions

  1. Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
  2. Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
  3. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices.

Nutrition Facts

1 each: 593 calories, 24g fat (9g saturated fat), 149mg cholesterol, 732mg sodium, 39g carbohydrate (21g sugars, 6g fiber), 48g protein.
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