Slow Cooker Rosemary Roast and Potatoes

Slow Cooker Rosemary Roast and Potatoes is a wonderful, savory recipe that is full of flavor!

Slow Cooker Rosemary Roast and Potatoes is a nice, savory meal that is made simply by cooking all day in the slow cooker.

This particular roast isn’t one that is soaking in the liquid for hours, that means that you will need to cut it with a knife.  Many times when making a roast, such as this Slow Cooker Maple Roast, it soaks all day in liquid, which means it just falls apart as you lift it out of the slow cooker.  

That’s not going to be the case with this one, it will likely be still nicely held together. The flavor of rosemary, garlic, and lemon, give it a nice savory taste with a tender texture.

How do you make Rosemary Roast and Potatoes?

Check out the Ninja Foodi if you haven’t already, it’s a great option for this recipe. 

Be sure when using the slow cooker function that you be sure to have the nozzle turned to ‘vent’.  

What cut of meat should you use for a roast? 

Chuck Roast Beef is a wonderful choice for a roast, it’s a great texture and rich in flavor.  It really soaks in the garlic, lemon, and rosemary in this roast.

What potatoes should use for Slow Cooker Rosemary Roast and Potatoes?

I suggest Yukon Gold Potatoes, those seem to be the best for this and come out nice and soft after slow cooking all day.  My kids love that the skin falls right off, which for them is the best because they aren’t big fans of potato skin.

The potatoes work the best when they are quartered, then placed on the bottom of the pot of the slow cooker, place the roast right on top.

Can you make this in a Ninja Foodi?

Of course, it can be made in a Ninja Foodi too, simply cook using the slow cooker function on the Ninja Foodi on low for 8 hours.  Be sure the nozzle is turned to vent.

Now it’s time for Slow Cooker Rosemary Roast and Potatoes. 

Created by: Kristy Still

Slow Cooker Rosemary Roast and Potatoes

Cuisine American

Servings 6

Make a savory Slow Cooker Rosemary Roast and Potatoes!

Print Recipe

Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Ingredients

  

1x2x3x

• 8 Yukon Gold Potatoes Quartered
• 1/2 Cup White Onion Sliced
• 2 Tbsp Butter
• 1/2 Cup White Cooking Wine
• 1 Lemon Sliced
• 3 Lb Beef Pot Roast
• 2 Tbsp Dried Rosemary
• 2 Tbsp Minced Garlic
• 3/4 Tsp Salt
• 1/2 Tsp Ground Black Pepper

Instructions

• Begin by placing the potatoes on the bottom of the Ninja Foodi.
• Top with the sliced onion.
• Slice up the 2 Tbsp of butter and place around the potatoes and onion.
• Place the roast on top of the potatoes and onion.
• Sprinkle with rosemary, garlic, salt, and pepper.
• Evenly pour white cooking wine over the entire dish.
• Top with sliced lemon.
• Cover and cook on low for 8 hours.

Nutrition

Serving: 1Servings | Calories: 538kcal | Carbohydrates: 50g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 743mg | Fiber: 7g | Sugar: 6g

did you make this recipe?

Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking

Share on Twitter Pin Recipe Share on Facebook