Comfort food made easy!
This family-friendly slow cooker meal takes about 10 minutes to prepare. Chop the celery, whisk the gravy packets with water, add the frozen meatballs and vegetables to the crockpot, and let it cook. Serve over refrigerated or homemade mashed potatoes for an extra-easy, satisfying dinner.
Use whatever vegetables you prefer — carrots, celery, potatoes, onions, or mushrooms all work well. This recipe is versatile, budget-friendly, and simple to assemble, making it perfect for busy weeknights and picky eaters.
Frozen meatballs are a convenient staple for quick dinners and a great way to add protein without extra shopping. Keep a bag in the freezer for last-minute meals — they’re especially handy for families and busy parents.
How To Make A Slow Cooker Pot Roast With Frozen Meatballs
Ingredients
- 1 (26 ounce) bag frozen meatballs
- 2 cups baby carrots
- 5 stalks celery, chopped
- 2 packets brown gravy mix
- 1 packet onion soup mix
- 2 cups water
- 1/4 cup butter
- 1 (24 ounce) container refrigerated mashed potatoes (or make your own)
Step 1In a small bowl or measuring cup, whisk the two packets of brown gravy mix with two cups of water. Place the frozen meatballs, carrots, and chopped celery into the slow cooker and pour the cold gravy mixture over them, tossing gently to coat.
Step 2Sprinkle the onion soup mix evenly over the gravy-coated meatballs and vegetables. Cut the butter into small pieces and distribute them across the top.
Step 3Cook on LOW for 3–4 hours. Stir once about halfway through so everything cooks evenly and the flavors blend. Push the carrots down into the sauce to help them soften.
Step 4Just before serving, prepare the mashed potatoes according to package directions or warm your homemade potatoes. Alternatively, add a few baby potatoes to the crockpot at the start with the other vegetables.
This recipe creates a rich, gravy-forward dish that’s perfect over mashed potatoes. The combination of tender meatballs, soft vegetables, and savory gravy delivers classic comfort food flavors that appeal to kids and adults alike.
Easy Frozen Meatball Pot Roast (Slow Cooker Dinner Recipe)
Ingredients
- 1 (26oz) bag frozen meatballs
- 2 cups baby carrots
- 5 stalks celery (chopped)
- 2 packets brown gravy mix
- 1 packet onion soup mix
- 2 cups water
- ¼ cup butter
- 1 (24oz) container refrigerated mashed potatoes (or make your own)
Instructions
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Place the frozen meatballs, baby carrots, and chopped celery into the slow cooker.
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Whisk two packets of brown gravy mix with two cups of water in a small bowl or measuring cup. Pour the cold mixture over the meatballs and vegetables, then toss to coat.
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Sprinkle the onion soup mix evenly over the top.
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Cut the butter into small pieces and distribute them across the surface.
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Cook on LOW for 3–4 hours, stirring once halfway through so the butter and seasonings incorporate and everything cooks evenly.
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Heat and prepare the mashed potatoes just before serving. Spoon the meatball pot roast and gravy over the potatoes and enjoy.
Notes
- I used a 26-ounce bag of homestyle frozen meatballs (about 55 small meatballs), but the exact amount is flexible. Many brands work well.
- If you prefer, add a few baby potatoes or chopped potatoes to the slow cooker instead of serving over mashed potatoes; they cook in about the same time as the carrots.
- Optional additions include onions, mushrooms, garlic, or a bit of black pepper to taste.
- Serve this pot roast over baked potatoes or rice for a different presentation.
- While sides aren’t necessary, garlic bread or dinner rolls pair nicely.
Don’t forget to pin and save this easy slow cooker dinner for later! 🙂
