“Roast” Vegetables


June 15, 2016

“Roast” Vegetables 5 0 5 1

Super easy 'roast' vegetables for your slow cooker, and much healthier than baked in oil!

  • Prep: 10 mins
  • Cook: 3 hrs
  • 10 mins

    3 hrs

    3 hrs 10 mins

  • Yields: I served 5 as side vegetable


Cut vegetables of your choice

- potato

- sweet potato

- pumpkin

- carrot

- onion

1 tbsp olive oil

1/4 tsp garlic powder

1/2 tsp rosemary

Cracked black pepper to taste


1Cut vegetables into large chunks (eg I cut medium potatoes into 1/4's)

2Place vegetables and all other ingredients into a bowl or bag

3Toss to coat with oil/herbs

4Pour vegetables into slow cooker bowl and lay separately around base, not overlapping

5Replace lid and cook on high for 3hrs approx or until tender

Submitted by Paulene Christie


9 Reviews

Paulene @ Slow Cooker Central

December 27, 2019

Then can be layered but just flip/move them during cooking to circulate layers is what I’d do .. and keep them small cut

Debbie Mckeown

December 24, 2019

Do the vegetables need to be in a single layer


January 8, 2019

Vegetables were cooked to perfection! Took about 2.5hrs on high setting.

Paulene @ Slow Cooker Central

September 25, 2018

Yes, they will just cook in the juices of the meat though. Some like to crisp them up briefly in a hot oven at the end when this is the case. I just enjoy them as is from around the roast πŸ™‚


September 22, 2018

Would this work if I had them on the bottom of slow cooker with a roast on top of veggies?

Moderately longer but not by a significant amount πŸ™‚


May 5, 2018

Hi Paulene, wanting to try this out soon. If using frozen vegetables would they need to be in longer? Thanks


July 13, 2016

Ttowel method ?

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: