Pot roast is one of those wonderful comfort foods that calls your name on a cold or challenging day. If you like a little more bite to your carrots, add them in about an hour before serving rather than packing them into the freezer bag.
Ingredients
- 1 tablespoon olive oil
- 2 pounds chuck roast
- Kosher salt and freshly ground pepper, to taste
- 2 cups sliced carrots
- 1 pound red potatoes, quartered
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 clove garlic, minced
- 1 teaspoon dried thyme
How to Make It
- Blanch the potatoes according to the directions. Heat the olive oil in a large pan over medium heat. Season the chuck roast with salt and pepper and sear it in the pan on all sides until browned. Allow the roast to cool before placing it in a labeled 1-gallon freezer bag. Add the rest of the ingredients to the bag, squeeze the remaining air out, and seal it. Lay the bag flat to freeze. Serving Day
- Allow the roast to thaw overnight in the refrigerator. On serving day, pour the contents of the freezer bag into the slow cooker, cover it, and cook on low for about 6 hours until tender.
