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.
Slow Cooker Rosemary Roast and Potatoes
- 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
- 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.
did you make this recipe?
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Comments & Reviews
This looks and sounds so good!!! I will have to try it!
Thanks for the shout out! I am glad to hear that you enjoyed the recipe, I live the idea of using a beef pot roast in place of the pork. Happy cooking to you – even though you hate it 😉
Mommy Hates Cooking says
Thanks! I really enjoyed it, I’m adding your link to the post. I didn’t realize there was a website. Thanks for stopping by!
It’s in the crockpot now! Smells great 🙂
Super good!!! And the spinach was so lemony! I loved it and so did the family! 🙂
Mommy Hates Cooking says
So glad you enjoyed it! This is by far my favorite way to eat roast now, plus the smell is just amazing!