Best Pot Roast Freezer Meal
A prep-ahead freezer pot roast with tender beef, hearty vegetables, and rich homemade gravy. Slow cooker convenience, full-flavor results.
Equipment
- - Skillet
- - Freezer bag
- - Slow Cooker
- Saucepan
- - Meat thermometer (optional)
Ingredients
- **For the Roast & Marinade:**
- - 4 lb chuck roast patted dry
- - 1 yellow onion diced
- - 1 bunch carrots 2-inch pieces
- - 4 garlic cloves minced
- - ¼ cup dark brown sugar
- - 2 tbsp Dijon mustard
- - ¼ cup balsamic vinegar
- - 1 tbsp Worcestershire sauce
- - 1 tsp kosher salt
- - ½ tsp ground pepper
- - ¼ tsp crushed red pepper flakes
- - Olive oil for sautéing
- **For the Slow Cooker:**
- - 1½ lb baby potatoes halved
- - 4 sprigs rosemary
- - 4 sprigs thyme
- - 2 cups beef broth
- **For the Gravy:**
- - 1½ tbsp cornstarch
- - 1½ tbsp cold water
Instructions
- Sauté diced onions in olive oil until soft and golden. Let cool.
- Mix brown sugar, mustard, vinegar, Worcestershire, garlic, salt, pepper, and red pepper.
- In freezer bag: add cooled onions, carrots, marinade, and chuck roast. Seal and freeze flat.
- Thaw bag 24–36 hours before cooking. Empty into slow cooker.
- Add baby potatoes, rosemary, thyme, and beef broth. Cook on LOW for 8 hours.
- Remove meat and veggies. Boil juices and whisk in cornstarch slurry to thicken gravy.
- Slice roast and serve with vegetables and gravy.
Notes
- Freeze raw, not cooked.
- Add salt to taste before serving.
- Gravy thickens best when boiling.
- Add salt to taste before serving.
- Gravy thickens best when boiling.