Crockpot Meatball Pot Roast (Printable Version)
Tender meatballs and vegetables slow-cooked in a rich gravy for an effortless, flavorful dinner.
# Everything You’ll Need:
→ Meatballs
01 -
1 lb ground beef
02 -
1/4 cup panko bread crumbs
03 -
1 large egg
04 -
1/4 cup whole milk
05 -
1 package beefy onion soup mix
→ Vegetables
06 -
2 medium russet potatoes, peeled and diced
07 -
1 cup baby carrots
08 -
1 medium onion, diced
→ Broth & Seasoning
09 -
4 cups beef broth
10 -
2 tablespoons tomato paste
11 -
1 tablespoon soy sauce
12 -
1 teaspoon onion powder
13 -
1 teaspoon garlic powder
# Steps to Cook:
01 -
In a large mixing bowl, combine panko breadcrumbs and whole milk until moistened. Add ground beef, diced onion, egg, and beefy onion soup mix; mix thoroughly until uniform.
02 -
Shape the mixture into approximately 18 evenly sized meatballs.
03 -
Heat a skillet over medium-high heat and sear meatballs for 1 to 2 minutes per side until they develop a browned crust.
04 -
In the crockpot, whisk together beef broth, tomato paste, and soy sauce. Add seared meatballs, diced potatoes, baby carrots, and remaining onions.
05 -
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until meatballs are cooked through and vegetables are tender.
06 -
If a thicker sauce is desired, mix cornstarch with cold water and stir into crockpot during the last 30 minutes of cooking.
# Extra Suggestions:
01 -
For enhanced flavor, use low-sodium beef broth and adjust seasoning according to taste.