Meatball Pot Roast

I feel the need to start off by saying that I have nothing against traditional pot roast. I love it! It is certainly one of my favorite Fall meals. I simply came up with this recipe because I had ALL the ingredients on hand for Pot Roast, EXCEPT for the Chuck Roast. I DID have ground chuck on hand so I started to brainstorm. This is how the idea for a Meatball Pot Roast was born. I have a standard meatball recipe that I have used for years that in my opinion, is pretty much perfection, but I knew the meatballs for the Meatball Pot Roast needed to be a little different. The recipe I came up with for this Meatball Pot Roast is easy, delicious and will be your new favorite for Fall and Winter. Here are the ingredients you will need:

Ingredients (Printable Recipe At The End Of The Post)

  • 2 lbs of Ground Chuck
  • 2 T of Dried Parsley
  • 2 Cloves of Garlic, Minced
  • Salt and Pepper
  • 2 C of Crushed up Crackers, I used Oyster
  • 2 Eggs
  • 1/2 C of Milk
  • 1/4 C of Steak Sauce
  • 2 Pouches Of Onion Soup Mix
  • 1 Medium Yellow Onion, 1/2 Diced and 1/2 Rough Chopped
  • 1 Bag of Baby Potatoes or 2 C of Diced Russet Potatoes
  • 4 Carrots Peeled and Quartered
  • 1 C of Sliced Mushrooms
  • 1 Carton of Beef Broth
  • 4 Beef Bouillon Cubes
  • 1 Small Can of Tomato Paste
  • 1 T of Corn Starch
All the ingredients you need for the Meatball Pot Roast
Meatball Mix

While there are quite a few ingredients, do not let that intimidate you, most go right into the meatballs and all you have to do is mix! Here is what you will need to do to make the Meatball Pot Roast:

Steps

  • In a large bowl, add the ground chuck, onion soup, parsley, minced garlic, diced onion, salt, pepper, crushed crackers, steak sauce together.
  • Next, whisk the two eggs with the 1/2 C of milk and add to the meat mixture.
  • Using your hands, mic the meat mixture until it is well combined.
  • Make 2 inch meatballs, as you make them, set them on a cookie sheet to rest.
  • In a covered dutch oven that’s been sprayed with non stick spray , add the quartered carrots, chopped onions, baby potatoes, sliced mushroom, then season with some salt, pepper and dried parsley.
  • Place the meatballs on top of the veggies.
  • Next, in a saucepan, combine the beef broth, bouillon cubes, and tomato paste and whisk while it comes to a simmer. Reduce heat and let simmer for 10 minutes.
  • Pour the mixture over the meatballs and veggies. Cover and place in a 375 degree oven for 90 minute without removing the lid.
  • At the 90 minute mark, add the cornstarch to a 1/4 C of hot water and whisk until smooth.
  • Remove the pan from the oven, remove the lid and add the cornstarch and give the mixture a good stir.
  • Return to oven and cook for 30 more minutes.
The slurry of corn starch helps thicken the gravy of the Meatball Pot Roast
Add the corn starch and give a good stir.

That is all you need to do to make a great dish! I was worried that this would not have the same meaty gravy as a  traditional pot roast and that this Meatball Pot Roast would taste like an Italian dish. Mr. Tipsy assured me it did not but I wasn’t sure I trusted him.  I went out on my deck to shoot the dish for the blog and my upstairs neighbor was up on his deck and he yelled down, “Is that pot roast I smell?” so I knew I got it right!

I cannot believe how well this turned out. It was absolutely delicious. This can be adjusted to be made in a slow cooker or even the instant pot. With a few small omissions this would also be a great low carb or keto dish too!  I hope you make it and enjoy it as much as we did!

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Meatball Pot Roast

Ingredients

  • 2 lbs of Ground Chuck
  • 2 T of Dried Parsley
  • 2 Cloves of Garlic, Minced
  • Salt and Pepper
  • 2 C of Crushed up Crackers, I used Oyster
  • 2 Eggs
  • 1/2 C of Milk
  • 1/4 C of Steak Sauce
  • 2 Pouches Of Onion Soup Mix
  • 1 Medium Yellow Onion, 1/2 Diced and 1/2 Rough Chopped
  • 1 Bag of Baby Potatoes or 2 C of Diced Russet Potatoes
  • 4 Carrots Peeled and Quartered
  • 1 C of Sliced Mushrooms
  • 1 Carton of Beef Broth
  • 4 Beef Bouillon Cubes
  • 1 Small Can of Tomato Paste
  • 1 T of Corn Starch

Steps

  • In a large bowl, add the ground chuck, onion soup, parsley, minced garlic, diced onion, salt, pepper, crushed crackers, steak sauce together.
  • Next, whisk the two eggs with the 1/2 C of milk and add to the meat mixture.
  • Using your hands, mic the meat mixture until it is well combined.
  • Make 2 inch meatballs, as you make them, set them on a cookie sheet to rest.
  • In a covered dutch oven that’s been sprayed with non stick spray , add the quartered carrots, chopped onions, baby potatoes, sliced mushroom, then season with some salt, pepper and dried parsley.
  • Place the meatballs on top of the veggies.
  • Next, in a saucepan, combine the beef broth, bouillon cubes, and tomato paste and whisk while it comes to a simmer. Reduce heat and let simmer for 10 minutes.
  • Pour the mixture over the meatballs and veggies. Cover and place in a 375 degree oven for 90 minute without removing the lid.
  • At the 90 minute mark, add the cornstarch to a 1/4 C of hot water and whisk until smooth.
  • Remove the pan from the oven, remove the lid and add the cornstarch and give the mixture a good stir.
  • Return to oven and cook for 30 more minutes.
An easy dinner that is Fall comfort food at it's finest.
Place the meatballs on top of the veggies.

For another great recipe, check out my recipe for Fancy Chicken Anyone Can Makeunnamed(106)

 

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