Crock Pot Arm Roast with Sweet Potatoes and Root Vegetables

This Crock Pot Arm Roast with Sweet Potatoes and Root Vegetables features tender beef with sweet and savory veggies in a rich broth. Perfect for a hearty dinner, it’s an easy recipe that blends comforting flavors into a healthy, slow-cooked meal.

Why You’ll Love This Recipe

This crock pot arm roast with sweet potatoes and root vegetables is a flavorful, healthy dish that transforms tender beef into a rich, savory delight with sweet potatoes and earthy root veggies in a hearty broth, perfect for a comforting dinner. Easy to prep and hands-off with slow cooking, it’s packed with protein and nutrients. Versatile—serve with bread or on its own—this recipe offers a guilt-free indulgence that’s both delicious and nourishing.

Recipe Tips and Tricks

• Sear Beef First: Adds depth of flavor before slow cooking.
• Cut Veggies Evenly: Ensures uniform cooking.
• Use Fresh Herbs: Enhances taste over dried varieties.
• Check Doneness: Beef should be fork-tender.
• Thicken Broth: Simmer if too thin.
• Avoid Overfilling: Leave space for even cooking.
• Rest Before Serving: Allows juices to redistribute.
• Serve Warm: Maximizes the beef-veggie contrast.
• Store Broth Separately: Keeps beef moist if needed.
• Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Crock Pot Arm Roast with Sweet Potatoes and Root Vegetables

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Tender arm roast with sweet potatoes, hearty crock pot meal.

Prep Time 15 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 25 minutes

Ingredients

• 1 large onion
• 1 tsp chopped thyme
• 1 tsp salt
• 2 cups low-sodium beef broth
• 2 large sweet potatoes
• 2 medium parsnips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 3 large carrots
• 3 lbs beef arm roast

Instructions

1. Prep the Beef: Pat beef arm roast dry with paper towels and season with salt.
2. Sear the Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned, then transfer to the slow cooker.
3. Sauté Aromatics: In the same skillet, add remaining 1 tbsp olive oil. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic for 1 minute.
4. Prep the Veggies: Peel and cube sweet potatoes, peel and cut carrots into chunks, and slice parsnips.
5. Add to Slow Cooker: Transfer onions and garlic to the slow cooker. Add sweet potatoes, carrots, and parsnips around the beef. Pour in beef broth and sprinkle with chopped thyme.
6. Set the Slow Cooker: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is fork-tender.
7. Check Doneness: Ensure the beef shreds easily with a fork.
8. Thicken the Broth: If desired, remove the lid and cook on high for 10 minutes to reduce the broth, or stir in 1 tsp cornstarch mixed with 1 tbsp water.
9. Rest the Dish: Let the roast rest for 10 minutes with the lid off to allow flavors to meld.
10. Serve and Enjoy: Serve warm with the veggies and broth, and savor this comforting, hearty meal!

Notes

• Sear beef for extra flavor; cut veggies evenly for cooking.
• Use fresh herbs for best taste; adjust seasoning to preference.
• Store leftovers promptly to maintain freshness; reheat with broth to restore moisture.
• This recipe can be adapted for low-carb or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 546Total Fat 32gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 17gCholesterol 148mgSodium 528mgCarbohydrates 17gFiber 3gSugar 6gProtein 47g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Arm Roast (3 lbs): Boneless, for tenderness.
• Sweet Potatoes (2 large): Peeled and cubed for sweetness.
• Carrots (3 large): Peeled and cut into chunks.
• Parsnips (2 medium): Peeled and sliced for earthiness.
• Onion (1 large): Chopped for savory base.
• Beef Broth (2 cups): Low-sodium for moisture.
• Garlic (3 cloves): Minced for aromatic depth.
• Thyme (1 tsp, chopped): Fresh for herbal notes.
• Olive Oil (2 tbsp): Extra virgin for searing.
• Salt (1 tsp): Enhances flavor; adjust to taste.

Variations and Substitutions

• Beef Swap: Use chuck roast or brisket; adjust cooking time.
• Sweet Potato Swap: Use regular potatoes or butternut squash.
• Veggie Swap: Add turnips or celery.
• Broth Swap: Use chicken broth or water with extra seasoning.
• Herb Swap: Replace thyme with rosemary or parsley.
• Oil Swap: Use avocado oil or omit for oil-free.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of broth.

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