I stole this recipe for Meatball Pot Roast from thetipsyhousewife.org. This recipe is perfect use for the slow cooker present you got from Santa. Ground beef is mixed with onion soup, parsley, garlic, onion, salt, pepper, crushed crackers and steak sauce. Eggs and milk are added to the meat mixture, then rolled into meatballs. Next add chopped carrots, onions, potatoes, mushrooms, salt, pepper and parsley to a slow cooker. The meatballs are placed on top of the vegetables. Then a mixture of beef broth, bouillon cubes and tomato paste are poured over the meatballs. Everything cooks in the slow cooker for hours before serving. The meatballs are so delicious you won’t want to trade them.
The ingredients for this recipe are: 2 lbs ground chuck, 2 tbsp dried parsley, 2 cloves garlic, salt and pepper, 2 cups crushed crackers, 2 eggs, ½ cup milk, ¼ cup steak sauce, 1 envelope dried onion soup mix, 1 onion, 2 cups diced russet potatoes, 4 carrots, 1 cup sliced mushrooms, 1 carton of beef broth, 4 beef bouillon cubes, 1 can tomato paste, 1 tbsp corn starch and ¼ cup hot water
In a large bowl, add the ground chuck, onion soup, parsley, garlic, onion, salt and pepper.
Then add crushed crackers and steak sauce.
Nest whisk the two eggs and milk together and add to the meat mixture, mix the meat mixture until well combined. Make 2 inch meatballs and set aside.
Then in a slow cooker sprayed with non-stick cooking spray, add the carrots, onions, potatoes, mushrooms, salt, pepper and parsley.
Stir to mix the vegetables and seasonings together.
Then place the meatballs on top of the vegetable mixture.
In a small bowl add the beef broth, bouillon cubes and tomato paste.
Whisk to combine, then pour over the mixture over the meatballs and vegetables.
Cook on LOW for 8 hours.
Scoop out and enjoy.
If you liked this recipe for Meatball Pot Roast then you can also try Slow Cooker Pot Roast, Slow Cooker Pot Roast Beef Stroganoff, Salisbury Steak Meatballs with Gravy or Pot Roast Soup.
Meatball Pot Roast
Ingredients
- 2 lbs ground chuck
- 2 tbsp dried parsley
- 2 cloves garlic minced
- Salt and pepper
- 2 cups crushed crackers oyster
- 2 eggs
- ½ cup milk
- ¼ cup steak sauce
- 1 envelope dried onion soup mix
- 1 onion chopped half diced and half roughly chopped
- 2 cups diced russet potatoes or 1 bag baby potatoes
- 4 carrots peeled and quartered
- 1 cup sliced mushrooms
- 1 carton of beef broth
- 4 beef bouillon cubes
- 1 can tomato paste
- 1 tbsp corn starch
- ¼ cup hot water
Instructions
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In a large bowl, add the ground chuck, onion soup, parsley, garlic, onion, salt, pepper, crushed crackers and steak sauce together.
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Nest whisk the two eggs and milk together and add to the meat mixture.
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Using your hands, mix the meat mixture until well combined.
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Make 2 inch meatballs, set on a cookie sheet to rest.
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In a Dutch oven sprayed with non-stick cooking spray, add the carrots, onions, potatoes, mushrooms, salt, pepper and parsley.
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Place the meatballs on top of the vegetables.
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In a sauce pan, combine the beef broth, bouillon cubes and tomato paste and whisk while the mixture comes to a simmer. Reduce heat and let simmer for 10 minutes.
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Pour over the mixture over the meatballs and vegetables. Cover and place in a 375 F oven for 90 minutes without removing the lid.
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After 90 minutes, combine the cornstarch with the water and whisk until smooth.
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Remove the pan from the oven, remove lid and add the cornstarch and give the mixture a good stir.
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Return to oven and cook for 30 minutes more.
Recipe Notes
Slow cooker Instructions: add everything except the water and cornstarch to the slow cooker. Cook on LOW for 8 hours. Add the cornstarch mixture the last 60 minutes of cooking, if needed to thicken sauce.