Pot Roast with Sweet Potatoes and Asparagus
Gluten Free Living – 2023
Pot Roast with Sweet Potatoes and Asparagus is one of those healthy meals our family never gets tired of. This one is made in the slow cooker so it’s really easy. I cooked the roast part way before adding the remaining ingredients. The whole dinner takes about four hours from start to finish. While you can make gravy for this recipe, I just served it with a little of the broth I cooked it in, instead.
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I wanted to mix it up a little bit, so instead of the traditional potatoes and carrots that go with Pot Roast, I used Sweet Potatoes and asparagus instead. I also added leeks, onions, celery, garlic and seasonings. The flavors were terrific. Besides salt and pepper, I added parsley, chives, thyme and rosemary. Very simple, but so tasty.
If you have “meat and potatoes” lovers in your family, they’re sure to love this tasty recipe. If your family needs their “meat and potatoes” slathered with gravy, then by all means, make some. Otherwise, if you’re trying to slim down and count calories, try it this way instead. Enjoy.
Pot Roast with Sweet Potatoes and Asparagus is a delicious twist on the traditional Pot Roast Dinner.
Here’s it’s served on a platter.
This nourishing meal is a terrific way to enjoy Pot Roast without the excess calories of gravy.
The leeks, garlic, onions and celery add flavoring to the meal along with the parsley, chives, rosemary and thyme.
Here’s what I did.
I used these ingredients.
Rinse meat with water; pat dry with paper towels. Place meat in a slow cooker. Add a cup of water or beef broth, as desired.
Add whole garlic cloves and sprinkle with salt, pepper, parsley, chives, rosemary and thyme.
Cover with lid and cook on low for two hours.
Meanwhile, peel and chop/slice vegetables; set aside.
After two hours, add sweet potatoes and another cup of water.
Add asparagus, celery, leeks and onions. Spread over top of the roast.
Season with remaining salt, pepper, parsley, chives, rosemary and thyme. Cover with lid.
Cook for two more hours on low, or until vegetables are fork tender.
Transfer meat and vegetables to a serving platter. You can drizzle some of the broth from the slow cooker over top of meat and vegetables, if desired.
Slice down meat with a carving knife or an electric knife. Serve with additional salt, pepper, parsley, chives, rosemary and thyme, if desired.
Sweet Potatoes and Asparagus make a nice change of pace from potatoes and carrots.
We usually carve the meat down with an electric knife. It cuts smooth, even pieces that don’t look like they’ve been hacked apart from dull knives.
Pot Roast with Sweet Potatoes and Asparagus is a great one-dish meal for company dinners too.
Here’s the recipe.
POT ROAST WITH SWEET POTATOES AND ASPARAGUS
(My own concoction)
Pot Roast with Sweet Potatoes and Asparagus
Equipment
- 1 large slow cooker I used the rectangular kind that looks like a casserole dish
- 1 sharp knife to cut or slice vegetables
- 1 vegetable peeler
- measuring cups
- measuring spoons
Ingredients
- 2 1/2 lbs. beef eye-of-round roast
- 2 cups water or as needed
- 6 large cloves garlic peeled but left whole
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. dried parsley divided use
- 1 tsp. dried chives divided use
- 1 tsp. dried rosemary divided use
- 1 tsp. dried thyme divided use
- 4 sweet potatoes peeled and sliced in half lengthwise
- 1 bunch asparagus (cut off bottom three inches and discard)
- 1 large onion sliced, and separated into rings
- 3 small leeks green top removed, washed thoroughly and sliced
- 3 ribs celery cut in three-inch or four-inch pieces
Instructions
- Rinse roast with water; pat dry.
- Place roast in a slow cooker.
- Add a cup of water.
- Sprinkle roast and water with salt, pepper, and half each of the parsley, chives, thyme and rosemary.
- Place whole garlic cloves over top of the beef.
- Cook on low heat about 2 hours.
- Add sweet potatoes, asparagus, onion, leeks and celery.
- Sprinkle vegetables with remaining parsley, chives, thyme and rosemary.
- Cover with lid and continue cooking on low about 2 more hours until vegetables are cooked through, but not mushy.
Notes
NOTE: My newer crockpots cook this recipe on low in about 4 hours. Some older crock pots may need to be cooked on high to achieve the same result.
© Can’t Stay Out of the Kitchen
Nutrition
If you have “Meat and Potato” lovers at your house, this is a great meal for them.
The seasonings really flavored the meat and vegetables marvelously.
If you’re looking for a company meal that’s made in the crock-pot, this one is great.
Every forkful is savory and sumptuous.
You may also enjoy these delicious recipes!
2 Comments
among us
July 4, 2023 at 11:36 pm
I made this tonight and it was a huge hit. I was a little worried because I have a very picky family with some that don’t eat meat and some that don’t eat veggies.. or anything besides cheese and white rice really.
Teresa Ambra
July 5, 2023 at 9:33 pm
So glad you enjoyed the recipe.