Need an effortless meal for busy days? This tender, mouthwatering pot roast takes just minutes of prep. Even better, it can be frozen ahead then slow-cooked to perfection in the slow cooker for a delicious & hearty one pot meal that your family will go absolutely crazy for!

Now that school has started and our schedule is filling up, it is important for me to keep a freezer full of freezer friendly recipes ready to go for my family for busy weeknights. I especially love any recipe that I can throw in the slow cooker in the morning and have an entire meal waiting at dinnertime.

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This super easy slow cooker pot roast is big on delicious flavor but light on time and effort, and let me tell you that this one scored a perfect 10 with my family! In fact, they rated this their favorite freezer meal thus far, which is really saying something!

The BEST EVER Easy Slow Cooker Pot Roast

Please note that the recipe makes two whole roasts that you can freeze ahead of time for busy weeknights, and it is a great addition to any freezer cooking day. If you prefer to just make one roast, simply cut the recipe in half. On cooking day, you can throw in some chopped carrots, potatoes, and onion to make a complete meal, or simply make it all on its own.

Easy Slow Cooker Pot Roast ingredients.

Here is what you need:

2 (3-4 pound) chuck roasts
2 cans cream of celery soup
2 cans cream of mushroom soup
2 cups chicken broth
1 cup red wine
1 cup water
2 (1 ounce) packages of dry onion soup mix
Carrots, potatoes, & onion (optional–only needed when cooking)
  

Mix together soup, soup mix, water, wine, and broth in a bowl.

Step 1: In bowl, whisk together soups, soup mix, water, wine and broth.

Divide meat into two bags and add the soup mixture; freeze until ready to cook.

Step 2: Label bags, divide meat into 2 bags and pour marinade into each bag dividing evenly. Then freeze.

Thaw before cooking. Cook the pot roast on high for 3-4 hours, or low for 8-9 hours on cooking day.

Step 3: Thaw, cook in crock pot on low for 8-9 hours or on high for 3 to 4 hours. *Optional- Add chopped carrots, onion and red potatoes to the crock pot after 2 hours.

This easy slow cooker pot roast is freezer friendly and so delicious, perfect for a weeknight dinner!

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Easy Slow Cooker Pot Roast

Staple ingredients make this pot roast extra tasty and oh so easy!
Course Main Course
Cuisine American
Keyword Easy Slow Cooker Pot Roast
Prep Time 7 minutes
Cook Time 4 hours
Total Time 4 hours 7 minutes
Servings 6 people

Ingredients

  • 2 3-4 pound chuck roasts
  • 2 cans cream of celery soup
  • 2 cans cream of mushroom soup
  • 2 cups chicken broth
  • 1 cups red wine
  • 1 cup water
  • 2 1 ounce packages of dry onion soup mix
  • carrots potatoes, & onion (optional)

Instructions

  1. In bowl, whisk together soups, soup mix, water, wine and broth.
  2. Label bags, divide meat into 2 bags and pour marinade into each bag dividing evenly. Then freeze.
  3. Thaw, cook in crock pot on low for 8-9 hours or on high for 3 to 4 hours. *Optional- Add chopped carrots and red potatoes to the crock pot after 2 hours.

Delicious slow cooker recipes you have to try:

PIN FOR LATER:

Need an effortless meal for busy days? This tender, mouthwatering pot roast takes just minutes of prep. Even better, it can be frozen ahead then slow-cooked to perfection in the slow cooker for a delicious & hearty one pot meal that your family will go absolutely crazy for!

What are your favorite freezer friendly meals?

Ruth Soukup
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
Ruth Soukup

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