Meatball Pot Roast
Meatball pot roast is going to be your new favorite quick and easy meal. This recipe uses frozen beef meatballs in place of a roast for a meal that's almost more delicious than the original!
Servings: 8
Calories: 412kcal
Ingredients
- 2 lbs beef meatballs NOT Italian style
- 2 lbs little potatoes
- 2 cups baby carrots
- 4 cups beef broth low sodium variety recommended
- 1 8 oz can tomato paste
- 1 1 oz pkt dry onion soup mix
- 2 tsp worcestershire sauce
- 1 1/2 tbsp cornstarch + 1 1/2 tbsp COLD water
Instructions
- Add the broth, paste, soup mix, and worcestershire sauce to a mixing bowl and whisk together until evenly combined.4 cups beef broth, 1 8 oz can tomato paste, 1 1 oz pkt dry onion soup mix, 2 tsp worcestershire sauce
- Pour the sauce into a large Dutch oven and simmer for 5 minutes, then remove the pot from heat.
- Add the remaining ingredients to the pot, and gently toss until everything's evenly combined and coated in sauce.2 lbs beef meatballs, 2 lbs little potatoes, 2 cups baby carrots
- Cover and bake at 375° for 45 minutes.
- Mix the cornstarch and water together until evenly combined, then add it to the pot and gently stir until evenly incorporated. Cover and bake another 30 minutes1 1/2 tbsp cornstarch
- Serve warm with crusty bread, and enjoy!
Notes
- While technically you could substitute chicken or turkey meatballs, the meatballs will NOT have the classic pot roast flavor if you do.
- You could use homemade meatballs as long as they are not Italian style.
- Want to add more veggies? Add some baby bella mushrooms into the mix.
Nutrition
Calories: 412kcal | Carbohydrates: 24g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 572mg | Potassium: 958mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4426IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg