Slow Cooker Pot Roast with Cabbage and a Parmesan Viniagrette Salad

Slow Cooker Pot Roast with Cabbage and a Parmesan Viniagrette Salad 4.00/5 (6 votes)

Cooler weather calls for a nice pot roast. This is a pretty traditional recipe with the exception of a couple of things. One, suggest using boneless short ribs instead of a chuck roast. I prefer the flavor and the tenderness, but you can use pretty much any type of roast and it will turn out great. The other small change is the addition of cabbage, which I think is the star of this meal. All in all, it's a fantastic, comforting, 'cooks itself' meal for a busy week and perfect with this nice Parmesan Vinaigrette Salad.

Slow Cooker Pot Roast with Cabbage



  • 3/4 pounds boneless short ribs (or boneless chuck roast)
  • 2 tablespoons low sodium soy sauce
  • 1-2 cloves garlic, minced or pressed
  • 1/2 cup beef stock
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoons fresh thyme, or 1/2 teaspoon dried
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 1 onion, cut into large pieces
  • 2 carrot, cut into 2 sticks
  • 5-6 baby new potatoes, quartered
  • 1 head cabbage, cut into wedges


  1. Brown meat on all sides in a heavy skillet.
  2. Combine the soy sauce, garlic, beef stock, tomato paste, thyme, salt, and pepper in the bowl of the slow cooker.
  3. Add onion, carrots, new potatoes, and finally the browned meat. (Do not add cabbage yet.)
  4. Toss to coat, cover, and cook on low for 7-8 hours.
  5. Remove lid, add cabbage, and cook another hour on low. (You can skip the cabbage, but it sure is good!)
  6. Use a fork and pull meat into serving sizes. Adjust seasoning with salt and pepper. And drizzle with juices from the pot.

Nutritional Information

Serving Size: 490g Calories 489 Fat 20 Sat Fat 8 Sodium 1347 Carbs 46 Fiber 9 Sugars 8 Protein 29.

Parmesan Vinaigrette Salad



  • 3 cups baby mixed greens
  • 1 roma tomato, sliced
  • Vinaigrette
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon Dijon mustard


  1. Combine viniagrette with a whisk and drizzle over greens and tomato.

Nutritional Information

Serving Size: 106g Calories 127 Fat 10 Sat Fat 3 Sodium 160 Carbs 5 Fiber 1 Sugars 1 Protein 6.


KID NOTE:  The kids did really well with this. They even liked the cabbage!

VEGETARIAN TIP: Skip the meat and add mushrooms.

GLUTEN FREE MODIFICATIONS: Use tamari in place of soy sauce.


  1. Heather Spencer says:

    I usually turn up my nose at pot roast. They are normally flavorless or (to me) taste strongly of iron. BLEH. This one was DELICIOUS!! Will totally make again!

  2. Mary Ellen Dunn says:

    I loved the pot roast and so did my two adult children and granddaughter. I also made the pumpkin muffins for dessert but called them cupcakes. The recipe really did make 2 dozen and they went home with some for the next day. I am new at this but like it already.

  3. Jenna Weiss says:

    Wow! What a fantastic twist on a normally dull, flavorless, and lackluster meal. We loved this. Fantastic!

  4. Stephanie Chen says:

    This was definitely flavorful, but I found it a tad salty. I do plan to make it again and will adjust the salt next time.

  5. Jennifer Wonn says:

    Is this suppose to read 3-4 lb chuck roast?

  6. sstabenow says:

    It’s actually 3/4 pound boneless short ribs. You can also use chuck roast. And, if you’d like you can use a bigger cut. With all the other ingredients, we thought 3/4 pound was plenty.

  7. jwohlgam says:

    I made this dish even though we normally do not enjoy roasts. We used 1.5lb chuck roast and 1.5 the sauce and veggies (we did not use cabbage). 7hrs was a bit too long for my crock pot and it was too salty for my likes BUT the whole family enjoyed it! We will definitely use this again!

  8. kmgonzalez85 says:

    So good! Glad I had a larger roast.

  9. Leigh says:

    Very good pot roast. I didn’t have an extra hour after I got home, so I made it without the cabbage.

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