# Classic Pot Roast Freezer Meal

Chuck roast frozen with onion, carrots, and seasoning; broth and potatoes go in fresh on the day.

 

 

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## Classic Pot Roast Freezer Meal

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

9

hours 

Chuck roast frozen with onion, carrots, and seasoning; broth and potatoes go in fresh on the day.

### Ingredients

- In the bag: 3–4 lb chuck roast
- In the bag: 4 carrots, cut in large chunks
- In the bag: 1 onion, cut in wedges
- In the bag: 1 packet onion soup mix
- In the bag: 1 tsp dried thyme
- In the bag: 1 tbsp Worcestershire sauce
- Day of: 1½ lb baby potatoes, whole
- Day of: 1½–2 cups beef broth
- 1 gallon-size freezer bag
- Permanent marker for the label
- Salt and black pepper to taste

### Directions

- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put the roast, carrots, onion, and seasonings in a gallon freezer bag. Press out the air, seal, and freeze.
- Two days before: move the bag to the fridge on a plate. A roast this size needs a full day to thaw, and it keeps 3 to 5 days once thawed.
- Put the potatoes in the bottom of the crockpot, then the carrots and onion, with the roast on top.
- Pour the broth around the roast and cook 8–10 hours on LOW, until it pulls apart with a fork.
- Thicken the juices with a little cornstarch for gravy if you like.
- Check that a fork pulls the roast apart with no resistance; if not, give it another hour.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.

 

### Notes

 

Raw potatoes turn grainy in the freezer. Add them fresh on the day, under the roast.

 

  

## Why the potatoes go in fresh

 

Raw potatoes freeze badly. The cell structure breaks and they turn grainy and watery after thawing. Adding them on the day, in the bottom of the pot, means they cook in the beef juices and come out creamy. The roast sits on top and bastes them as it cooks.

 

## Swaps for the Classic Pot Roast Freezer Meal

 

Brisket flat can work if you add an extra hour, but chuck is the dependable choice. Parsnips can replace some carrots. Skip red potatoes if you want a looser texture, since baby Yukon golds hold together better. Do not use a very lean roast, because it dries out.

 

## Gravy and leftovers

 

The cornstarch gravy is quick: stir a spoonful with cold water, pour it into the juices, and let the pot bubble. Serve with a green vegetable and bread. Leftover roast keeps 3 to 4 days in the fridge. Shred it for sandwiches the next day.

 

The mistake is lifting the lid to check. Every peek costs time and heat.