Go Back
+ servings
Yankee roast and veggies in a black bowl
Print Recipe
4.67 from 3 votes

Slow Cooker Yankee Pot Roast Recipe

Slow Cooker Yankee Pot Roast is a delicious and easy meal. This is a simple recipe made of beef and root vegetables together in a rich savory sauce.
Prep Time15 mins
Cook Time10 hrs
Total Time10 hrs 15 mins
Course: dinner, lunch, Main Course
Cuisine: American
Keyword: Crockpot roast, slow cooker yankee pot roast
Servings: 6
Calories: 497kcal


  • 3-4 lb roast chuck or round roast would both work here (see notes below)
  • 1 cup beef broth
  • 1 cup red wine
  • 1.5 lbs baby potatoes
  • 2 onions sliced or chopped
  • 2 large carrots cut into 1" coins
  • 2 large celery stalks cut into 1" pieces
  • 2 parsnips cut into 1" chunks
  • 2 turnips cut into 1" chunks
  • 1.4 oz can stewed tomatoes
  • 2 tablespoon garlic minced
  • 2 sprigs fresh Rosemary alt: 1 teaspoon dried Rosemary
  • 2 sprigs fresh thyme alt: 1 teaspoon dried thyme
  • 2 tablespoon Worcestershire sauce
  • 3 tbsp corn starch optional
  • salt and black pepper to taste


  • Add all veggies and potatoes to slow cooker
    1.5 lbs baby potatoes, 2 onions, 2 large carrots, 2 large celery stalks, 2 parsnips, 2 turnips
  • Place roast in slow cooker
    3-4 lb roast
  • Add all remaining ingredients other than corn starch and fresh herbs (if using)
    1 cup beef broth, 1 cup red wine, 1.4 oz can stewed tomatoes, 2 tablespoon garlic, 2 tablespoon Worcestershire sauce
  • Lay fresh herbs on top of slow cooker ingredients (or spinkle dried herbs on top)
    2 sprigs fresh Rosemary, 2 sprigs fresh thyme
  • Cover and cook on low 10 or so hours until beef is falling apart tender
  • If using fresh herbs, carefully remove them prior to serving.
  • If you would like to thicken liquids into more of a gravy, remove beef from your slow cooker. Use a small bowl to mix corn starch with a few tablespoons of the hot liquid in your slow cooker. Pour this mixture back into slow cooker. Return beef to slow cooker, cover, and allow to cook for another 30 minutes or so to thicken
    3 tablespoon corn starch
  • Use salt and black pepper to taste, if needed
    salt and black pepper


I used a chuck roast in the photos above.  Chuck roasts are a little fattier and good for long periods of cooking.  They are great if you want to shred your beef.  If you are looking for a less fatty cut and/or you would like to serve this dish sliced, a round roast would be best.


Calories: 497kcal | Carbohydrates: 45g | Protein: 54g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 129mg | Sodium: 3693mg | Potassium: 1662mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4052IU | Vitamin C: 149mg | Calcium: 717mg | Iron: 7mg