Description
This Easy Frozen Meatball Pot Roast is a hearty, comforting slow cooker meal perfect for busy weeknights. Combining frozen fully cooked meatballs with tender vegetables and a flavorful gravy, this one-pot recipe is simple to prepare and delivers deep, satisfying flavors with minimal effort. Ready in just over six hours, it’s an effortless way to enjoy a classic pot roast taste without the fuss, making it ideal for families and meal prep alike.
Ingredients
Scale
Meatballs and Vegetables
- 1 (28 oz) bag frozen fully-cooked meatballs
- 4 cups baby potatoes, halved
- 3 large carrots, peeled and sliced
- 1 onion, cut into wedges
- 2 cloves garlic, minced
Seasoning and Sauce
- 1 packet (1 oz) dry onion soup mix
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the vegetables and meatballs: In a large slow cooker, layer the baby potatoes, sliced carrots, onion wedges, and minced garlic at the bottom to create a flavorful base. Then, place the frozen fully-cooked meatballs on top of the vegetables evenly.
- Make the sauce: In a small bowl, whisk together the dry onion soup mix, dried thyme, black pepper, tomato paste, Worcestershire sauce, and beef broth until fully combined and smooth.
- Add the sauce to the slow cooker: Pour the prepared sauce mixture evenly over the meatballs and vegetables, ensuring everything is well coated to infuse flavor.
- Cook the dish: Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the vegetables are tender and the meatballs are heated through.
- Optional thickening: If you prefer a thicker gravy, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry gently into the slow cooker during the last 15 to 20 minutes of cooking and allow it to thicken.
- Serve: Once cooked, serve the meatball pot roast warm, ideally with crusty bread or over a bed of creamy mashed potatoes for a complete meal.
Notes
- You can substitute turkey or chicken meatballs for a lighter protein option.
- This recipe can also be cooked in an oven: combine all ingredients in a Dutch oven and bake at 325°F (163°C) for 2½ to 3 hours.
- For extra flavor, add fresh herbs like rosemary or parsley before serving.
- Adjust seasoning as needed, especially salt, depending on the sodium content of your broth and soup mix.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
