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    Home » By Cooking Method » Slow Cooker » Top Round Roast in the Slow Cooker

    Top Round Roast in the Slow Cooker

    Published: Nov 3, 2021 by Andrea Howe · This post may contain affiliate links.

    346 shares
    Jump to Recipe Print Recipe

    A classic and affordable top round roast made in the slow cooker is the perfect comfort meal. With parsnips, potatoes and carrots, and a rich and flavorful broth, you’ll regularly add this recipe to you meal plan.

    gray round platter filled with a top round roast made in the slow cooker surrounded by vegetables

    As soon as the weather in California starts to turn, around mid October, I immediately begin craving pot roast. There are a million variations and recipes on making a tender and flavorful roast in the slow cooker, but now more than ever, we need every recipe we can get our hands on in our arsenal. Food prices are on the rise and we need to make a buck go further. This recipe for top round roast in the slow cooker does just that, with filling root vegetables and a hearty broth.

    Jump to:
    • Why this recipe works
    • Ingredients
    • Step-by-step Instructions
    • Recipe FAQ’s
    • More cooking tips
    • Slow Cooker Top Round Roast with Root Vegetables

    Why this recipe works

    Simple ingredients make this easy to throw together and even customize a bit. Don’t have parsnips on hand? No problem, either ditch them or swap in another type of potato.

    Utilizes affordable cuts of meat (I recommend top round roast or chuck roast) and vegetables, to make it a very cost effective meal.

    This pot roast meal goes a long way, typically feeding my family 2 nights in a row. The first night we eat it as prepared, and then use the leftover meat for tacos the next day.

    Healthy, hearty but not heavy. Lots of vegetables, protein and nutrients, without a lot of added salt or fat.

    Microwaving the aromatics ahead of time also brings out more flavor in the dish.

    ingredients to make a roast in the slow cooker

    Ingredients

    Top round roast (or chuck roast) – While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they’re cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat. Feel free to use either here.

    Parsnips, carrots and potatoes – Feel free to leave out the parsnips, but definitely give them a try if you’ve never eaten them! They are related to the carrot, but have a slightly sweeter, nuttier taste. They also contain less carbs than potatoes, so if you’re following a low carb diet, swap out parsnips for the potatoes here.

    Worcestershire sauce, tomato paste and beef broth – adds moisture and richness to the roast.

    Instant tapioca – thickens the sauce ever so slightly.

    Thyme, garlic and onions are the aromatics that will give the dish some extra depth and flavor.

    Step-by-step Instructions

    Step 1 & 2 – Microwave onions, garlic, tomato, thyme, oil and tomato paste for a few minutes, stirring occasionally. This process releases more flavor, similar to when you salute garlic and onions in a pan. Add the aromatics to the slow cooker.

    Step 3 – Stir in the beef broth, Worcestershire sauce and tapioca.

    process shots making a pot roast in the slow cooker

    Step 4 – Nestle in the pot roast into the liquid, making sure to generously season with salt and pepper.

    Step 5 – Add the parsnips, carrots and potatoes on top, and cook on low for 8 hours or high for 5-6 hours.

    Once done cooking, remove the vegetables and roast, allowing the meat to rest for a few minutes before shredding and serving.

    Top round roast sitting in the slow cooker surrounded by broth, potatoes and parsnips and carrots

    Recipe FAQ’s

    What is the best cut of beef to use in pot roast?

    The most commonly recommended cut of meat for slow cooking a pot roast, is chuck roast. I recommend either chuck or top round, because both are affordable and hold up well in a slow cooker. Top round is leaner though, so if fat intake is of concern, go with the top round.

    Do I have to use tapioca? I don’t have that on hand.

    Tapioca is a common thickener for crock pot dishes. If you don’t have quick-cooking tapioca, thicken the stew with a slurry made with equal parts flour and water (say 2 tbsp each).

    My veggies always get too mushy in the slow cooker. Can I fix that?

    Yes, you can! Try tying up your veggies in a cheesecloth bundle and lay directly on your piece of meat. Keeping the vegetables above the braising liquid allows them to steam cook instead.

    Top round roast cooked in a slow cooker on a gray platter surrounded by cooked root vegetables

    More cooking tips

    Once the pot roast is done cooking, set the beef on a platter and place the vegetables in a bowl. For additional flavor, take 2 tbsp melted butter and toss with the vegetables and season to taste with salt and pepper. Add to the platter and serve.

    Leftover beef tastes delicious in tacos or enchiladas. Simply reheat and roll up in your tortilla of choice and add toppings. Using a 4 lb roast, you should have enough meat to feed a family of 4 two nights in a row.

    To store and freeze leftover meat, place in an air tight container with some of the cooking juice. Make sure to reheat in the broth to keep meat from drying out. Store in the fridge for 4-5 days, or in a freezer bag for up to 3 months.

    To cook this roast in the Instant Pot, follow the directions found in my Pot Roast and Gravy recipe.

    beef chuck roast cooked in a slow cooker surrounded by vegetables
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    Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!

    Slow Cooker Top Round Roast with Root Vegetables

    A classic and affordable top round roast made in the slow cooker is the perfect comfort meal. With parsnips, potatoes and carrots, and a rich and flavorful broth, you’ll regularly add this recipe to you meal plan.
    5 from 21 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings: 6 people
    Author:Andrea

    Equipment

    • Slow Cooker

    Ingredients

    • 3 lb Top round roast or chuck roast 3-5 lb cut works
    • ½ Onion diced
    • 3 Garlic cloves minced
    • 1 tbsp Tomato paste
    • 1 tsp Canola oil
    • 1 tsp Thyme minced
    • 1 cup Beef broth
    • 1 tbsp Worcestershire sauce
    • 2 tsp Instant tapioca
    • 1 lb Red potatoes cut into 1" pieces
    • 4 Carrots peeled and chopped into 1" chunks
    • 3 Parsnips peeled and chopped into 1" chunks
    • 2 tbsp Salted butter melted
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    Instructions

    • Place the onions, garlic, tomato paste, canola oil and thyme in a bowl and microwave, stirring occasionally, till onions are softened, about 4-5 minutes. Add to the slow cooker
    • Add beef broth, Worcestershire and tapioca, and stir to combine.
    • Season cut of meat with salt and pepper and place the meat in the slow cooker on top of the onion mixture.
    • Nestle in potatoes, parsnips and carrots around the cut of meat, cover and cook on low for 8 hours or high for 5-6 hours.
    • Remove beef from slow cooker and place on a platter. Place vegetables in a large bowl and toss with melted butter. Place vegetables on platter and serve.

    Notes

    Leftover beef tastes delicious in tacos or enchiladas. Simply reheat and roll up in your tortilla of choice and add toppings. Using a 4 lb roast, you should have enough meat to feed a family of 4 two nights in a row.
    To store and freeze leftover meat, place in an air tight container with some of the cooking juice. Make sure to reheat in the broth to keep meat from drying out. Store in the fridge for 4-5 days, or in a freezer bag for up to 3 months.

    Nutrition

    Calories: 593kcal | Carbohydrates: 33g | Protein: 47g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 167mg | Sodium: 465mg | Potassium: 1612mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7004IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 6mg
    Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!
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    About Andrea Howe

    Andrea Howe is the recipe developer and photographer of Howe We Live. She is also a seasoned home cook of over 20 years, for her family of 5. Andrea has spent over 10 years in the food industry, writing for various publications including Babble and Disney. Her work has appeared in Real Simple, Taste of Home, Yahoo, Buzzfeed and ABC News.

    Reader Interactions

    Comments

    1. Kay says

      December 15, 2022 at 10:01 pm

      5 stars
      Thank you for this delicious recipe. I will try it soon.

      Reply
    2. Lori | The Kitchen Whisperer says

      November 07, 2021 at 8:48 pm

      5 stars
      I love a roast in the slow cooker! Your roast looks amazing and so comforting! Loving the swap of parsnips for potatoes! Definitely perfect comfort food for the fall!

      Reply
    3. Chenée says

      November 07, 2021 at 7:34 pm

      5 stars
      This looks amazing! And I’m always up for a delicious slow cooker recipe! So easy and perfect for a weeknight dinner!

      Reply
    4. Ramona says

      November 07, 2021 at 1:47 pm

      5 stars
      Slow cooker meals make everything so much easier. This roast looks so good and I cant wait to try this out. I love how you added parsnips instead of potatoes. Thank you for sharing this recipe, I cant wait to make this!

      Reply
    5. Aya says

      November 07, 2021 at 9:35 am

      5 stars
      So easy and convenient to make! The dish turned out great. Thanks for a great recipe!

      Reply
    6. Kathryn says

      November 07, 2021 at 9:00 am

      5 stars
      This is such a comforting meal and it was so easy to make in the slow cooker. Adding this to my dinner menu again next week since we loved it so much!

      Reply
    7. Claire says

      November 06, 2021 at 4:29 pm

      5 stars
      I LOVE slow cooking at this time of year, it makes me feel efficient 😉
      This was delicious, we had it on Friday and all the kids just helped themselves when they got home from various sports practices! My eldest (an always hungry teenager) served it with a big bowl of pasta, which made his brothers want the same. The two girls were happy just with the veg and some crusty bread…..my partner and I didn’t really get a look in!
      Great recipe, and nice and easy! I’m going to teach the kids to make it so they can do the dinner prep next time.

      Reply
    8. Healing Tomato says

      November 04, 2021 at 8:52 pm

      5 stars
      Slow cooker makes life so much easier! Your recipe is so perfect for those busy weeknights! I bet it cooks the meat so tender and melt-in-your-mouth good.

      Reply
    9. Angie says

      November 04, 2021 at 6:09 am

      Your roast meal looks wonderful. Using parsnips instead of potatoes is a great idea for cutting the carbs. I’ve cooked veggies in foil in a slow cooker but not the cheesecloth. Also a great idea!

      Reply
    10. veenaazmanov says

      November 03, 2021 at 10:41 pm

      5 stars
      I cant wait to check this delicious roast for the weekend. Perfect family Dinner.

      Reply
    11. [email protected] says

      November 03, 2021 at 9:42 pm

      I love to use leftover roast for tacos or burritos, too. This recipe is simple and delicious. Thanks for sharing.

      Reply

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    Welcome to Howe We Live. I’m Andrea, a passionate home cook and mother of 3. I’ve been cooking and writing about healthy eating for almost a decade, and my number one goal here is to help you develop the tools needed to throw together a great meal at home that is both delicious, and healthy-ish. All eaters are welcome here! Read More

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