This easy slow cooker beef pot roast and sweet potato dinner is so easy to put together and super delicious. I’m constantly looking for hearty and healthy meals that my whole family can enjoy. This is also gluten free and Paleo friendly so if you have any sensitivities in the family, this works out great for everyone. There is a little bit of prep work so if you want to prep it and stick it in your fridge (minus the sweet potatoes) and set it in the morning that works too. Searing the roast ahead of time gives it a nice color and a ton of flavor, so unless you have no choice I wouldn’t skip it. The sweet potatoes give this dish a nice sweetness and are a healthier option than white potatoes. Hope you enjoy it!
- 3-3.5 lb. boneless beef chuck roast
- 1 tbs. sea salt
- 2 tsp. fresh ground pepper
- 2 tsp. garlic powder
- 2 tbsp. olive oil (plus more if needed)
- 1 medium yellow onion, chopped
- 2 shallots, chopped
- 2 cups beef stock
- 1/2 cup red wine (optional)
- 2 Tbsp. Worchestershire sauce
- 3 medium sweet potatoes (yams), cut into 2 inch chunks
- 3 rosemary sprigs
- 3 thyme sprigs
- Season roast with salt, pepper, and garlic powder.
- Heat olive oil over medium high heat in a large frying pan.
- Sear the roast on each side, for about 2 minutes per side, until well browned.
- Place roast in slow cooker.
- In the same pan, add onion and shallots and cook on medium heat until soft.
- Add beef stock, wine (which is totally optional), and Worcestershire sauce to onion and shallot mixture and stir well.
- Cook for about 2-3 minutes, scraping all the brown bits from the pan.
- Pour onion broth mixture over roast in slow cooker.
- Add sweet potatoes around the roast.
- Add rosemary and thyme sprigs.
- Cover and cook on HIGH for 5 hours or on LOW 8-10 hours.
- Slice or shred roast and serve with sweet potatoes and onion sauce from the slow cooker.
***If you like your sweet potatoes to have a more firm texture, add them in the last 2 hours of cooking.
Slow Cooker Beef Roast with Sweet Potatoes
- YIELD: 6
- TOTAL TIME: 5 HRS 20 MINS
- PREP TIME: 20 MINS
- COOK TIME: 5 HRS