Best Pot Roast Freezer Meal
Prep-ahead, freezer-friendly pot roast with carrots, potatoes, and rich gravy. Perfect for busy weeknights or slow Sundays.
Equipment
- - Skillet
- - Gallon freezer bag
- - Slow cooker
- - Saucepan
- - Knife & cutting board
Ingredients
- **For Marinade & Roast:**
- - 4 lb chuck roast
- - 1 yellow onion diced
- - 1 tbsp Worcestershire sauce
- - ½ tsp black pepper
- - ¼ tsp red pepper flakes
- - 2 tbsp Dijon mustard
- - ¼ cup dark brown sugar
- - 4 garlic cloves minced
- - 1 tsp kosher salt
- - 1 bunch carrots 2-inch pieces
- - ¼ cup balsamic vinegar
- - Olive oil
- **For Slow Cooker:**
- - 4 sprigs rosemary
- - 4 sprigs thyme
- - 2 cups beef broth
- - 1½ lb baby potatoes halved
- **For Gravy:**
- - 1½ tbsp cornstarch
- - 1½ tbsp cold water
Instructions
- Sauté onion in olive oil until browned. Cool completely.
- Mix marinade ingredients. Add to a gallon bag with onion, carrots, garlic, and roast.
- Freeze or thaw 24–36 hrs before cooking.
- Add thawed contents to slow cooker. Add potatoes, herbs, and broth.
- Cook on LOW 8 hrs. Remove meat and veggies.
- Make gravy with juices and cornstarch slurry.
- Slice roast and serve with gravy and vegetables.
Notes
- You can sear the roast before freezing for extra depth of flavor.
- Use a fat separator for a cleaner, richer gravy.
- Use a fat separator for a cleaner, richer gravy.