Searching for a delicious slow cooker recipe? This tender 5 ingredient pot roast is freezer friendly and so delicious the entire family will enjoy it!

This may sound a little odd coming from a vegetarian, but pot roast is hands down my favorite meal to make! Not only is it ridiculously easy and completely foolproof, not to mention a one-pot slow cooker meal that you can set and forget, but it always gets RAVE reviews. As in not just “oh this is yummy” good but “oh my gosh this is the best thing I’ve ever tasted” good. It is a great way to feed a crowd without much effort, and although it takes just a few minutes of hands-on time and makes the perfect weeknight meal, it also tastes special enough to serve for a holiday meal or Sunday dinner.

To make it as part of a freezer cooking day, just split the marinade & beef into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious made the same day.

Perfect 5 Ingredient Pot Roast

Assemble your ingredients: Chuck roast, red wine, black pepper, onions, beef stock, salt, and baby potatoes.

Here is what you need:

2 sweet onions
10 whole cloves of garlic, peeled
4 cups beef broth
4 cups red wine( or extra beef broth, if you don’t want to use wine)
2 3-4 lb chuck roast
salt & pepper to taste (optional)
carrots & potatoes (optional: for cooking day only)
 

Peel onions and quarter into wedges.

Step 1: Peel onions and quarter into wedges.

Whisk together broth and wine in a bowl.

Step 2: Whisk together broth & wine; add salt & pepper to taste (I added about ½ teaspoon of pepper & a teaspoon of salt).

Add meat and vegetables to a large freezer bag and pout wine broth mixture over the meat.

Step 3: Divide chuck roasts into 2 gallon freezer size bags. (Be sure to label bags first!) Divide onion and garlic into two bags with chuck roast, then divide broth mixture over meat. Press air from bag, seal, & freeze.

On cooking day place the marinated meat, sauce, carrots, and potatoes in the slow cooker.

Step 4: On cooking day, place frozen roast directly into crockpot. Cook on high 6-7 hours, or on low 8-9 hours. If desired, add carrots and potatoes to crockpot with about 2-3 hours of cooking time left for a full one pot meal.

Homemade Slow Cooker Pot Roast with Carrots and Potatoes

Print

5 Ingredient Pot Roast

This hearty meal is so easy and full of flavor. It is sure to be a new family favorite.
Course Main Course
Cuisine American
Keyword 5 Ingredient Pot Roast
Prep Time 7 minutes
Cook Time 7 hours
Total Time 7 hours 7 minutes
Servings 8 people

Ingredients

  • 2 sweet onions
  • 10 whole cloves of garlic peeled
  • 4 cups beef broth
  • 4 cups red wine or extra beef broth, if you don't want to use wine
  • 2 3-4 lb chuck roast
  • salt & pepper to taste optional
  • carrots & potatoes optional: for cooking day only

Instructions

  1. Peel onions and quarter into wedges.
  2. Whisk together broth & wine; add salt & pepper to taste (I added about ½ teaspoon of pepper & a teaspoon of salt).
  3. Divide chuck roasts into 2 gallon freezer size bags. Be sure to label bags first..
  4. Divide onion and garlic into two bags with chuck roast.
  5. On cooking day, place frozen roast directly into crockpot. Cook on high 6-7 hours, or on low 8-9 hours.
  6. Optional! If desired, add carrots and potatoes to crockpot with about 2-3 hours of cooking time left for a full one pot meal.

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Ruth Soukup

Ruth Soukup

Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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