Description

This easy frozen meatball pot roast is a hearty, comforting meal perfect for busy weeknights. Made with frozen beef meatballs, tender potatoes, carrots, and onions, all slow-cooked in a rich beef and mushroom gravy, it delivers deep flavors with minimal effort. The dish requires just a few simple ingredients placed in a slow cooker for several hours, resulting in a satisfying and warming main course that tastes like it’s been cooking all day.

Ingredients

Scale

Meatballs & Vegetables

1 (24 oz) bag frozen beef meatballs
4 medium potatoes, peeled and cut into chunks
4 carrots, peeled and sliced
1 onion, chopped

Sauce

2 cups beef broth
1 (10.5 oz) can cream of mushroom soup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

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Instructions

Prepare the slow cooker: Place the peeled and chunked potatoes, sliced carrots, and chopped onion into the bottom of a large slow cooker to form the vegetable base of the meal.
Add the meatballs: Arrange the frozen beef meatballs on top of the vegetables evenly, which will allow the flavors to meld and the meatballs to cook thoroughly.
Make the sauce: In a medium bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, dried thyme, salt, and pepper until smooth and combined to create a savory gravy.
Combine everything: Pour the prepared sauce mixture evenly over the meatballs and vegetables in the slow cooker, ensuring everything is well coated.
Cook the pot roast: Cover the slow cooker with its lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the vegetables are tender and the meatballs are fully heated through.
Thicken the gravy (optional): If a thicker gravy is desired, stir in the cornstarch slurry (cornstarch mixed with water) during the last 15 minutes of cooking and allow it to simmer and thicken.
Serve: Serve the meatball pot roast hot, paired with crusty bread or over mashed potatoes for a hearty meal.

Notes

Use Italian-style meatballs or homestyle meatballs depending on your flavor preference to customize the dish.
For extra vegetables, add green beans or frozen peas in the last 30 minutes of cooking.
This recipe can be made gluten-free by ensuring the meatballs and cream of mushroom soup are gluten-free varieties.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.