Recipe: Slow-Cooker Pot Roast With Vegetables (Super Easy & Freeze Ahead!)



  • 4 potatoes
  • 2 cups pearl onions, peeled
  • 1  (2 lb.) boneless beef chuck or blade roast
  • 1/2 cup  Balsamic Vinaigrette Dressing
  • 1/2 cup beef broth
  • 1/4 cup  chopped parsley (I used dry but you could use fresh)
  • 1 tablespoon olive oil
  • Carrots (Optional)


PLACE all ingredients in slow cooker; cover with lid.

COOK on LOW 8 to 9 hours (or HIGH 6 to 7 hours).

TRANSFER meat to cutting board and cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce; discard fat. Drizzle sauce over meat and vegetables.

This is what Pearl Onions look like, I had no idea!

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I put everything in a ziploc bag and froze it.  I double bagged it and put this paper in the one bag without the food since my marker wasn’t working on the bag.

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My husband preferred it in a bowl with a lot of the beef juice.  I liked it on the plate (as seen above) with a spoonful of juice.

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Recipe adapted from Kraft

Speak Your Mind



  1. This does sound easy and looks so tasty! We love to have pot roast on cool Autumn and Winter evenings. Thank you for the recipe!

  2. Oh what a brilliant idea to freeze it and pull it out to cook! I’d never thought to do that for slow cookers, but it would totally work. I wish I HAD done that, as right now I’m not able to do cooking because I’m on crutches which makes everything… fun.

  3. I make pot roast all the time, but I’ve never heard of using Balsalmic Vinaigrette. I LOVE acidic foods, so I am definitely going to try this!