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Slow Cooker Pot Roast and Veggies

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Slow Cooker Pot Roast and Veggies

1 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker Pot Roast and Veggies
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6
Calories: 514kcal


  • 3 pound beef roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 tablespoon onion soup mix, dry
  • 1/2 cup water
  • 4 medium carrot
  • 1 medium onion
  • 2 medium russet potato
  • 1 stalk celery

Serve With

  • 4 medium plum


  • Season the roast with salt and pepper to taste.
  • Heat a large skillet over high heat, then brown the roast for about 4 minutes per side.
  • Place roast in slow cooker; add soup mix and water. Cover and cook on low for 8 to 10 hours or until roast is no longer pink.
  • About 3 hours before roast is done, peel and chop the carrots, onion, potatoes, and celery; add to the crockpot. (Veggies can be added sooner but they will be a bit mushy.)
  • Serve with sliced plums on the side.
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Calories: 514kcal | Carbohydrates: 25g | Protein: 46g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 715mg | Fiber: 3g | Sugar: 8g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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