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.
Here is what you need:
Step 1: Chop onion and garlic; set aside.
Step 2: In large bowl, whisk together beef broth, vinegar, Worcestershire, soy sauce, garlic, onion, honey, cayenne pepper, black pepper, and salt.
Step 3: Place each roast in a 1 gallon freezer bag. (Be sure to label freezer bag first!)
Step 4: Divide balsamic mixture over roasts; freeze until needed.
Step 5: Thaw overnight; place contents in slow cooker. If desired, add red potatoes and carrots. Cook on high for 4-6 hours or on low for 6-8 hours.
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the recipe calls for 2 3-4 chuck roast. not 2 3/4 chuck roasts. but when I look at the picture, it appears that each of the two roasts shown are about 1.7 lbs each. so, is it one 2 and 3/4 lb roast cut into two; is it 2 3/4 lb roasts; is it 2 1.7 lb roasts?
Aria, I have found double-bagging my freezer foods helps a lot in the fight against freezer burn. Be sure to get as much air out of the first freezer bag as possible, put that bag in a 2nd freezer bag, get as much air as possible out of that bag as well. I know this makes each dinner more costly, but it is not as costly as a wasted meal. I have found this really helps with extending the life of all foods I put in my freezer. My mother-in-law taught me this trick and it works.
The recipes are divided into 2 bags, but do you put both bags into the crock pot or is this 2 separate meals?
Thank you for the recipe. Made it last night in the slow cooker and it tastes wonderful. Was very easy to make.
I just tried this tonight and I'm wondering what I might have done wrong? It seems like part of the marinade settled on the bottom of my crockpot and burned, forming black "flakes" --for lack of a better description--that floated all over the roast and vegetables. I set it on low for 6-8 hours, but perhaps my crockpot gets too hot on the bottom?
I may try something similar next time, maybe without the vinegar because of the strong flavor.
Thank you for posting the idea! My gears are spinning now!
I am honestly drooling. I love roast beef, but once again you did even better. You made it so we could freeze it. So easy. Thank you! I love it.
Hi Ruth, how long do you keep this (and other meals) in the freezer before cooking? Do you have any tips for avoiding freezer burn? It is such a disappointment to think a meal is set for dinner and realizing it has freezer burn so you wasted all that food and time preparing it!
We try to use things within 3 months, but I have kept them up to 6 months. The key to avoiding freezer burn is to squeeze out as much air as possible from the bag before freezing--the air is what causes the freezer burn. Try sealing the bag and then opening the seal just a tiny bit to squeeze every last bit of air out, then re-sealing it again. Hope that helps!