5-Ingredient Crockpot Pot Roast
Last year I bought a small crockpot for my grandparents and got them hooked on crockpot freezer meals. Instead of going out to dinner every night they could grab a healthy homemade meal from their freezer and let their crockpot do all the work.
To get them started, I made 20 crockpot freezer meals with 2-3 servings each. During our visit last week they asked for a pork chop recipe (coming soon) and a pot roast. I decided to whip up a freezer bag of our favorite easy crockpot pot roast with only five ingredients.
The recipe yields four servings, but it’s very easy to increase or decrease that amount depending how many people you’re serving. To feed six people, buy a three pound roast and add some extra carrots and potatoes. For my grandparents, I bought a smaller roast (about 1.5 pounds) and kept everything else the same. That way the meal will be small enough to fit in their 2.5 quart crockpot but yield enough food for leftovers for lunch the next day.
Here’s what you’ll love about this recipe:
- It’s easy and delicious.
- You can freeze it for a busy weeknight or skip that step and add everything right to the crockpot.
- It’s a one-pot meal with easy clean-up.
5-Ingredient Crockpot Pot Roast
Yields: 4 servings
Ingredients
- 2-pound boneless beef chuck roast (beef shoulder roast)
- 1 pound of baby carrots
- 15oz can of whole new potatoes, drained
- 1 packet of dry onion soup mix
- 1 cup water
To Freeze and Cook Later
- Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (3 months from the prep day), and cooking instructions.
- Add all ingredients to freezer bag, remove as much air as possible, and freeze for up to three months.
To Cook
- Thaw overnight in refrigerator or in morning in water.
- Add to crockpot and cook on “low” setting for 8 hours or until beef is tender and shreds easily.
Enjoy!
