Meatball Pot Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Meatball pot roast combines frozen meatballs with vegetables and au jus for classic comfort food flavors. Cooked slowly in a slow cooker for a hands-off meal. Hearty and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 26 oz. bag frozen meatballs ((a 32-oz. bag works fine too))
- 1.5 cups baby carrots
- 3 ribs celery (sliced)
- 1.5 lbs. baby potatoes
- 1 oz. packet au jus mix (Knorr or McCormick are great choices)
- 1 oz. packet Lipton onion soup mix
- 2 cups water (or beef broth)
- Fresh parsley (optional) (for garnish)
- salt and pepper to taste
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1956mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 126mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1956MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.