Simplify Meal Prep with our Freezer-Friendly Pot Roast Recipe!
Streamline your meal prep with this freezer-friendly pot roast recipe. With just a few simple ingredients, you can prepare a delicious, hearty meal that can be stored in the freezer and reheated whenever you need a quick and easy dinner option. Perfectly seasoned and slow-cooked to perfection, this pot roast is perfect with a side of roasted vegetables or mashed potatoes. Simply divide into single servings and freeze for a convenient meal prep option that is both satisfying and flavorful. Take the stress out of mealtime with this easy freezer-friendly pot roast recipe.
- 3-4 lb beef chuck roast
- Salt and pepper
- Olive oil
- 1 onion
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup red wine
- 2-3 sprigs fresh thyme
- 2 bay leaves
- 1 lb. potatoes
- 1 lb. carrots
- 1 cup peas (optional)
- Preheat the oven to 325°F.
- Season the beef chuck roast with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef on all sides until browned, about 3-4 minutes per side.
- Remove the beef from the pan and add onion and garlic. Sauté until softened, about 5 minutes.
- Add tomato paste and cook for an additional 2 minutes.
- Add beef broth, red wine, thyme, and bay leaves to the pot and stir.
- Add the beef back to the pot and bring to a simmer.
- Cover the pot and transfer to the preheated oven.
- Bake until the beef is fork-tender, about 2-3 hours.
- Remove the pot from the oven and take the beef out of the cooking liquid. Let it cool slightly and then shred or cut it into portions.
- Return the shredded/cut beef to the pot and add the potatoes, carrots, and peas (if using).
- Bring mixture to a simmer and cook until the veggies are tender, another 30-40 minutes.
- Once cooled, portion out the pot roast into freezer-safe containers. Store in the freezer for up to 3 months.
- To reheat, thaw overnight in the fridge and then heat in the microwave or oven until warmed through.