Let’s talk about pot roast for a second.
Most people associate the term “pot roast” with a big hunk of meat cooked in a sauce to help it retain moisture.
The big hunk of meat usually varies: chuck roast, bottom round, eye, etc. The cooking method also varies between cooking in a slow oven or cooking in a crockpot or instant pot. The sauce is also a variable ingredient with people using a beef gravy or tomato-based gravy, among other styles.
That means one thing is for sure when it comes to pot roast: it’s meat cooked in a pot with a sauce to keep it moist. Everything else is changeable.
I decided to change out the meat for this recipe. Ground beef is much cheaper than a big hunk of meat right now, so it was more cost-effective to make a pot roast with meatballs.
It ends up tasting so incredible. The meatballs are fall apart tender, the sauce is out of this world, and if you use golden petite potatoes, they end up being as tender as room temperature butter.
I highly recommend making pot roast this way. It may take a little bit more effort since you’re making your own meatballs, but it is well worth it in the end.
Enjoy!
Meatball Pot Roast
Savory meatballs slow-cooked in the oven in a pot-roast style sauce with potatoes and carrots.
Ingredients
Directions
- In a large bowl, combine beef with breadcrumbs, parsley, garlic powder, salt and pepper. In a small bowl, whisk together eggs and half-and-half. Pour into bowl with the meat mixture. Add Worcestershire sauce and steak sauce. Using hands, mix together meat until everything is well incorporated. Do not over mix.
- Roll meat into large, 2-3″ big balls. This should make around 20 meatballs.
- Meanwhile, preheat oven to 375 degrees. In a large Dutch oven or oven-proof pot/deep dish, place potatoes and carrots on the bottom. Place meatballs on top.
- In a small sauce pan, stir together broth, tomato paste and onion soup mix. Bring to a simmer on the stovetop and simmer for about 10 minutes.
- Pour sauce mixture over meatballs. Cover dish and bake for 1.5 hours.
- Whisk together corn starch and water in a small bowl. Pour into meatball dish. Carefully stir into sauce. Return to oven, covered, for another 30 minutes.
