Pot Roast with Vegetables

A variety of vegetables make this pot roast a complete meal in one.

Serves: 12Hands-on: 5 minutesTotal: 8 hours 5 minutesDifficulty: Easy

Serves: 12


  • 1 cup water
  • 4 medium russet potatoes, peeled and quartered
  • 4 large carrots, peeled and cut into thirds
  • 4 large parsnips, peeled and quartered
  • 2 medium onions, peeled and sliced
  • 7 cloves garlic, peeled and sliced
  • 4 lbs. lean top round beef roast, excess fat removed
  • ½ tsp. salt
  • 1 tsp. paprika
  • ½ tsp. freshly ground black pepper
  • ½ cup minced fresh parsley


  • Pour the water into an oval 6-quart slow cooker. Add the potatoes, carrots, parsnips, onions, and garlic. Stir.
  • Add the beef. Sprinkle with salt, paprika, and pepper. Cook on low for 8 hours.
  • Remove and slice the beef. Use a slotted spoon to serve the vegetables. Discard the cooking liquid. Sprinkle with parsley.