Top Round Roast in the Slow Cooker – Howe We Live
A classic and affordable round roast made in the slow cooker is the perfect comfort food. With parsnips, potatoes and carrots, and a rich and tasty broth, you will regularly add this recipe to your meal plan.
As soon as the weather in California starts to change, in mid-October, I immediately start craving pot roast. There are a million variations and recipes for making a tender and tasty roast in the slow cooker, but now more than ever, we need every recipe we can get our hands on in our arsenal. Food prices are on the rise and we need to make a dollar go further. This top round roasting recipe in the slow cooker does just that, with stuffed root vegetables and a hearty broth.
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- Slow cooker Top Round roast with root vegetables
- Why this recipe
Simple ingredients make this easy to put together and even customize a bit. Don’t have parsnips on hand? No problem, either get rid of them or exchange them for another type of potato.
Use affordable cuts of meat (I recommend top round roast or roast chuck) and vegetables, to make it a very cost-effective meal.
This pot roast meal goes a long way, usually feeding my family 2 nights in a row. The first night we eat it as prepared, and then we use the leftover meat for tacos the next day.
Healthy, abundant but not heavy. Lots of vegetables, protein, and nutrients, without a lot of salt or added fat.
Heating aromatics in the microwave ahead of time also brings out more flavor on the plate.
Top round roast (or roasted in baboon) – While both are large, sturdy cuts of inexpensive beef, the main difference that distinguishes these two roasts is where in the animal they are cut. The upper round roast is cut from the hind leg and is leaner than the mandrel roast, which is cut from the shoulder and contains more fat. Feel free to use either here.
Parsnips, carrots and potatoes – Feel free to skip parsnips, but definitely try them if you’ve never eaten them! They are related to the carrot, but have a slightly sweeter and nutty taste. They also contain fewer carbs than potatoes, so if you’re following a low-carb diet, swap parsnips for potatoes here.
Worcestershire sauce, tomato paste and meat broth – adds moisture and richness to roasting.
Instant tapioca: thicken the sauce very lightly.
Thyme, garlic and onion are the aromatics that will give the dish a little more depth and flavor.
step instructions Step
1 and 2 – Microwave onions, garlic, tomato, thyme, oil and tomato paste for a few minutes, stirring occasionally. This process releases more flavor, similar to when you greet garlic and onions in a pan. Add the aromatics to the slow cooker.
Step 3 – Add the beef broth, Worcestershire sauce and tapioca.
4 – Nest in the pot roast in the liquid, making sure to season generously with salt and pepper. Step
Add the parsnips, carrots and potatoes on top, and simmer for 8 hours or high for 5-6 hours
Once done, remove the vegetables and roast, letting the meat rest for a few minutes before crumbling and serving.
<img src="https://www.howewelive.com/wp-content/uploads/2021/11/pot-roast-process-2.jpg" alt="Top round roast sitting in the slow cooker
in a slow
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More cooking tips
Once the pot roast is finished cooking, place the meat in a dish and place the vegetables in a bowl. For extra flavor, take 2 tablespoons of melted butter and mix with vegetables and season to taste with salt and pepper. Add to source and serve.
The leftover meat tastes delicious in tacos or enchiladas. Simply reheat and roll into the tortilla of your choice and add ingredients. Using a 4-pound roast, you should have enough meat to feed a family of 4 nights in a row.
To store and freeze leftover meat, place it in an airtight container with a little cooking juice. Be sure to reheat in the broth to prevent the meat from drying out. Store in the fridge for 4-5 days, or in a freezer bag for up to 3 months.
To cook this roast in
the instant pot, follow the instructions found in my roast and salsa recipe.
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