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Slow-Cooker Pot Roast & Side Salad

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Slow-Cooker Pot Roast & Side Salad

4.7 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Slow-Cooker Pot Roast & Side Salad
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 4
Calories: 842kcal


  • 4 medium carrot
  • 1 medium onion
  • 2 medium Yukon Gold Potatoes
  • 2 stalk celery
  • 1 pound beef roast
  • 1/8 cup cornstarch
  • 3/4 cup tomato sauce
  • 1 teaspoon parsley, dried
  • 1 medium bay leaf

Serve With

  • 1 cup cherry tomatoes
  • 1 medium cucumber
  • 4 cup lettuce, shredded
  • 1/4 cup Italian dressing, low fat
  • 2 cup applesauce, unsweetened


  • Cut carrots, onion, potatoes, and celery into large chunks.
  • Place the roast in a large crockpot.
  • Mix cornstarch with tomato sauce, then spread over beef; top with vegetables, parsley, and bay leaf.
  • Cover and cook on low 6-8 hours or until the internal temperature of the meat reaches 145° F. Allow meat to rest for 3-5 minutes before cutting (or shredding).
  • Dice tomatoes and cucumber; shred lettuce (if necessary). Add to a large mixing bowl and toss with dressing.
  • Serve roast and veggies with salad and applesauce on the side.
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Calories: 842kcal | Carbohydrates: 52g | Protein: 70g | Fat: 41g | Saturated Fat: 17g | Trans Fat: 2g | Cholesterol: 235mg | Sodium: 720mg | Fiber: 9g | Sugar: 23g

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