Weeknight dinner slow cooker pot roast made easy with 20 minutes prep in the morning. A one pot meal for busy nights that’s also freezer friendly.
One pot meals keep life rolling through the week. Right?! Honestly, I’ve been more attached to my dutch oven lately but with my days getting busier and more errands run out of the house I need to employ my trusty Crock Pot.
Prepping the Pot Roast
Wake yourself up and grab a cup-o-coffee. Then grease a large slow cooker with cooking spray to save yourself the scrub time later. The couple times I forgot to grease the slow cooker I regretted it!
Chop 4-5 yukon gold potatoes into 1 inch cubes and toss them into the slow cooker. Then do the same with 2 yellow onions. Add 1 tablespoon of minced garlic right on top. Grab a 1 lb bag of baby carrots and just rip that thing open and dump them all out. Feels good at 7am, right?
Unwrap a fresh 4 lb bone-in chuck roast and season on both sides with 2 teaspoons salt, 2 teaspoons dried rosemary, 2 teaspoons dried thyme, and 1 teaspoon ground black pepper. Get a large pan good and hot with 2 tablespoons of vegetable oil. Sear that roast 5 minutes per side. Don’t skip this step! So much awesome flavor comes from searing the meat before popping it in the slow cooker.
Lay the roast right on top of the veggies and pour 2 cups of beef broth and 2 tablespoons balsamic vinegar over top. Cover and cook on LOW 8-10 hours or HIGH 5-6 hours.
Slow Cooking the Day Away
Go to work, run your errands, organize your kitchen, fold (or don’t fold) the laundry. Whatever. After the slow cooker pot roast is done just take the meat out onto a cutting board to rest. Take out the bone and and separate the meat to make it easier to serve.
In a small little bowl whisk together 2 tablespoons cornstarch with 2 tablespoons water. Pour it right into the crock pot with the gravy so it can thicken. Give it a good stir and taste. This is the perfect time to add any further seasonings like thyme, rosemary, or salt if you like! I like to bump it up a bit with Better Than Bouillon. Place the roast back into the slow cooker or serve separate from the warm and savory gravy.
This slow cooker pot roast is totally easy to freeze for later. Once it’s cooled you can spoon it into a plastic freezer bag, label it: slow cooker pot roast, date that thing, and pop it into the freezer. Weeknight dinner made even easier, right? Check out more freezer-friendly meals!
- 4 pound chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoon dried rosemary
- 2 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1.5 pounds yukon gold potatoes (about 4-5 medium sized)
- 2 yellow onions
- 1 lb bag baby carrots
- 1 tablespoon minced garlic
- 2 cups beef broth
- 2 tablespoon balsamic vinegar
- 2 tablespoon cornstarch
- 2 tablespoons cold water
- Grease the inside of a large slow cooker with cooking spray. This step will save you scrub time over the sink.
- Chop potatoes and onion into 1 inch chunks and dump into the slow cooker. Add the baby carrots and minced garlic.
- Season the chuck roast (bone in) with thyme, rosemary, salt, and pepper. Sear in a large pan with vegetable oil 5 minutes each side on high heat. Lay on top of the veggies in the slow cooker.
- Add beef broth and balsamic vinegar to the slow cooker and cook on low for 5-6 hours or high for 8-10.
- Turn off heat, carefully take out the meat and lay on a cutting board to rest. It will be super tender so better to remove piece by piece. In a separate small bowl mix together cornstarch and water then pour over the gravy and vegetables. Give everything a good stir and taste. Season further if needed (more thyme, rosemary, salt, etc…) Place meat back into the slow cooker or serve separately from the gravy.