Description
This Easy Frozen Meatball Pot Roast is the ultimate one-pot comfort meal made with tender vegetables, savory beef broth, and juicy frozen meatballs. Perfect for busy nights, this cozy dinner recipe is quick to prep, slow-cooked to perfection, and family-friendly.
Ingredients
2 lbs frozen fully cooked meatballs
4 carrots, peeled and chopped
4 potatoes, chopped or whole baby potatoes
1 onion, sliced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons Italian seasoning
2 tablespoons cornstarch (optional, for slurry)
2 tablespoons cold water (optional, for slurry)
Instructions
1. Layer the onions, carrots, and potatoes in the bottom of a slow cooker or Instant Pot.
2. Add the frozen meatballs on top of the vegetables.
3. In a bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, garlic, and Italian seasoning. Pour this mixture evenly over the meatballs and vegetables.
4. For a slow cooker, cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, cook on high pressure for 12 minutes with a natural release.
5. If desired, thicken the sauce by stirring in a cornstarch slurry (cornstarch + cold water) during the last 15 minutes (slow cooker) or using saute mode (Instant Pot).
6. Serve hot over mashed potatoes, rice, or with bread.
Notes
Use fully cooked frozen meatballs (beef, turkey, or plant-based).
For extra richness, add a splash of red wine to the broth.
Cut vegetables into similar sizes to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker / Pressure Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg