Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
Save Recipe
Saved!
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Ingredients
1x
2x
3x
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:
1
Servings
|
Calories:
538
kcal
|
Carbohydrates:
50
g
|
Protein:
31
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
92
mg
|
Sodium:
743
mg
|
Fiber:
7
g
|
Sugar:
6
g
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