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Classic Slow Cooker Pot Roast – Tender Beef with Potatoes and Carrots

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This Slow Cooker Dump Swedish Meatball Dinner is an easy, comforting meal made with frozen homestyle or Italian meatballs simmered in a rich, creamy mushroom gravy. Beef broth and brown gravy mix add savory flavor, while sour cream stirred in at the end gives the sauce its classic creamy finish. With just a handful of ingredients and minimal prep, this crockpot dinner is perfect for busy weeknights. Serve it over egg noodles, mashed potatoes, or rice for a satisfying meal.

Ingredients

Ingredients

  • 2 lbs frozen homestyle or Italian meatballs
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 packet (0.87 oz) brown gravy mix
  • ½ cup sour cream

Instructions

Instructions

  1. Prepare the sauce: In a bowl, whisk together the cream of mushroom soup, beef broth, and brown gravy mix until mostly smooth.
  2. Add the meatballs: Place the frozen meatballs in the slow cooker. Pour the soup mixture over them and stir gently to coat.
  3. Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring gently once if convenient. Follow the meatball package instructions and ensure the meatballs are heated thoroughly to a safe internal temperature.
  4. Add the sour cream: About 15–20 minutes before serving, reduce the slow cooker to LOW or WARM. Stir a spoonful of hot sauce into the sour cream to temper it, then gently stir the sour cream into the meatballs.
  5. Finish the sauce: Cover and warm for another 10–15 minutes, without allowing the sauce to boil. Stir gently until creamy and evenly combined.
  6. Serve: Spoon the Swedish meatballs and gravy over cooked egg noodles, mashed potatoes, or rice, if desired. Serve warm.

Notes

Notes

  • Meatball choice: Homestyle meatballs provide a classic Swedish meatball flavor, while Italian meatballs give the sauce a slightly different seasoning profile.
  • Keep the sauce smooth: Add sour cream near the end and avoid boiling the sauce after adding it.
  • Thicker gravy: If needed, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot sauce. Allow it to thicken before adding the sour cream.
  • Serving suggestions: Egg noodles, mashed potatoes, rice, or steamed vegetables make good accompaniments. These are optional and are not included in the ingredient list or nutrition estimate.
  • Check package directions: Cooking time depends on the meatball size, whether they are fully cooked, and your slow cooker. Follow package safety instructions.
  • Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat thoroughly.
  • Nutrition: Values are estimates per serving and depend on the meatballs, soup, gravy mix, and sour cream brands used.

Find it online: https://ayoubrecipe.com/classic-slow-cooker-pot-roast-tender-beef-with-potatoes-and-carrots-2/