Pot Roast Freezer Meal
A flavorful make-ahead meal perfect for busy weeknights—rich, tender pot roast with minimal hands-on time.
Equipment
- Skillet
- Slow cooker
- - Freezer-safe bag
- Saucepan
- Cutting board
Ingredients
- **Marinade & Roast:**
- - 4 lb chuck roast
- - 1 yellow onion diced
- - 1 tbsp Worcestershire sauce
- - ½ tsp black pepper
- - ¼ tsp crushed red pepper flakes
- - 2 tbsp Dijon mustard
- - ¼ cup dark brown sugar
- - 4 garlic cloves minced
- - 1 tsp kosher salt
- - 1 bunch carrots chopped
- - ¼ cup balsamic vinegar
- - Olive oil
- **Slow Cooker:**
- - 1½ lb baby potatoes halved
- - 4 sprigs fresh rosemary
- - 4 sprigs fresh thyme
- - 2 cups beef broth
- **Gravy:**
- - 1½ tbsp cornstarch
- - 1½ tbsp cold water
Instructions
- Sauté onion in olive oil with salt. Let cool.
- Mix marinade ingredients. Add cooled onion, carrots, and roast to a freezer bag. Freeze flat.
- Thaw 24–36 hours before cooking.
- Add contents to slow cooker with potatoes, herbs, and broth.
- Cook on LOW for 8 hours.
- Remove roast & veggies. Make gravy with juices and cornstarch slurry.
- Slice roast and serve with vegetables and gravy.
Notes
- Store leftovers in fridge for 3–4 days or freeze cooked meal.
- Let roast rest 10 minutes before slicing.
- Optional: garnish with chopped parsley.
- Let roast rest 10 minutes before slicing.
- Optional: garnish with chopped parsley.