Meatball Pot Roast
An Easy Take on a Nostalgic Classic
If you love meatballs and you love pot roast, this Meatball Pot Roast recipe is the meal of your dreams. Featuring simple ingredients like ground chuck, onions, baby carrots, and mushrooms, this recipe creates a delicious and velvety gravy.
This recipe can also be modified to go into your crock pot for the hot summer days where you don’t want to turn on your oven. It can actually keep the house cooler which is why longtime followers of the blog know The Crock Pot Isn’t Just for Fall.
This dish is a great way to enjoy all the delicious and savory flavors of pot roast with a lot less effort.
I Love Traditional Pot Roast
Let me 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 know what you’re thinking, isn’t that the most important part?
Well 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 is, 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.
Full Recipe
There is a full, printable and Pinterest Pin(able) recipe at the end of this post.
Don’t Over Mix Your Meat
The trick to tender, soft meatballs that hold up while cooking is to not over mix your meat. You want to make sure the ingredients are well combined, but don’t mix too long and always mix by hand.
You also want to make sure that after you roll your meat into the meatball shape, you let them rest on the counter for 20 to 30 minutes so the ingredients have time to bind together before hitting them with heat.
That is all you need to do to make this great dish!
At first I was worried that this would not have the same meaty gravy as a traditional pot roast and that this Meatball Pot Roast might taste like an Italian dish. Mr. Tipsy assured me it did not but I wasn’t sure I trusted him.Â
I needed an impartial judge.
I went out on my deck to shoot pictures of the dish for the blog. 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 can not believe how well this turned out. It was absolutely delicious.
It 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!
Meatball Pot Roast
If you love meatballs and you love pot roast, this Meatball Pot Roast recipe is the meal of your dreams. Simple ingredients like ground chuck, onions, baby carrots and mushrooms, this recipe creates a delicious and velvety gravy. This recipe can also be modified to go into your crock pot for the hot Summer days where you don't want to turn on your oven.
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
- 1 Pouch 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
Instructions
- 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, mix 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.
- **to make in a slow cooker, follow the same steps but add everything to your slow cooker and cook on low 8 hours. Add the corn starch mixture the last 60 minutes of cooking.
Another Great Dinner Idea
For another great dinner idea that is easy for busy people, try this recipe for Secret Ingredient Burgers. You will absolutely love it and it is perfect for the grill.
8 Comments
Marcia
February 7, 2019 at 4:00 pm
How long do you cook it in the crockpot, and do you do everything the same?? Such as layering & mixing ingredients?
thetipsyhousewife
February 7, 2019 at 6:08 pm
Yep! Just make it the same and then I would say you should cook on low 8 hours
Anonymous
October 13, 2019 at 4:12 pm
What about with Pre made Meatballs?
thetipsyhousewife
October 13, 2019 at 6:14 pm
Yes
Anonymous
October 23, 2019 at 12:00 pm
Do you cook the meatballs first?
thetipsyhousewife
October 23, 2019 at 12:01 pm
No
Janice
February 1, 2020 at 12:51 pm
Can you used frozen meatball?
Thanks
thetipsyhousewife
February 1, 2020 at 1:12 pm
Yes