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Delicious slow cooker meatball pot roast served with vegetables

Frozen Meatball Pot Roast

This easy Frozen Meatball Pot Roast is a simple family dinner that comes together in about 10 minutes. It’s a versatile, budget-friendly dish that kids love, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pot roast
  • 2 cups beef broth Add enough to come about halfway up the meatballs.
  • 1 can condensed mushroom or cream of celery soup Alternatively, use jarred gravy for a richer sauce.
  • 1-2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper To taste.
For the vegetables (optional)
  • 1 chopped onion
  • 2 cups sliced carrots
  • 2 cups diced potatoes These enhance the flavor and make it a full meal.
For thickening (optional)
  • 1 tablespoon cornstarch Whisk with cold water to thicken sauce if it is too thin.
  • 2 tablespoons cold water To mix with cornstarch.

Method
 

Preparation
  1. Put frozen meatballs in the slow cooker. No need to thaw.
  2. Add chopped onion, sliced carrots, and diced potatoes if using.
  3. Pour in 1 to 2 cups of beef broth.
  4. Stir in a can of condensed mushroom or cream of celery soup, or jarred gravy.
  5. Add Worcestershire sauce, garlic powder, salt, and pepper. Mix lightly.
Cooking
  1. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  2. If sauce is too thin, whisk cornstarch with cold water and add to the cooker. Cook for an additional 10 minutes.
  3. Taste and adjust salt and pepper before serving.

Notes

The dish feeds a crowd and makes easy leftovers for the week. You can easily modify the veggies and seasonings to your preference.