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Pot Roast with Sweet Potatoes & Asparagus | Can't Stay Out of the Kitchen | This easy #SlowCooker #recipe is the perfect way to enjoy #PotRoast without the excess calories of gravy! It includes #SweetPotatoes & #asparagus & is seasoned perfectly for #MeatAndPotato lovers. #beef #GlutenFree #PotRoastWithSweetPotatoesAndAsparagus

Pot Roast with Sweet Potatoes and Asparagus

Teresa Ambra
Pot Roast with Sweet Potatoes and Asparagus is a delicious twist on the classic Pot Roast Dinners you're used to. This healthier version is made in the crockpot and includes several seasonings to kick the flavor up a notch. If you prefer "Meat and Potatoes" meals for dinner rather than pasta or "take-out", this recipe is perfect for you.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Beef, Main Dish
Cuisine American
Servings 8
Calories 323 kcal

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: You can make gravy for this recipe, or serve it with remaining broth from the slow cooker.
 
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

Calories: 323kcalCarbohydrates: 34gProtein: 35gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 78mgSodium: 232mgPotassium: 1155mgFiber: 7gSugar: 8gVitamin A: 17557IUVitamin C: 18mgCalcium: 144mgIron: 6mg
Keyword asparagus, beef, main dish, one dish meal, pot roast, Slow Cooker, sweet potatoes
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