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Herbed Pot Roast

*Gluten-Free
Makes 6 servings
Prep. Time: 20 minutes Cooking Time: 6–8 hours Ideal slow-cooker size: oval 6-qt.
Needed at Time of Preparation:
2-lb. boneless beef chuck roast
1 Tbsp. olive oil
3 carrots, peeled and cut into small chunks
2 ribs celery, cut into small chunks
½ tsp. salt
½ tsp. dried rosemary
½ tsp. dried thyme
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. paprika
¼ tsp. coarsely ground pepper
3 Tbsp. balsamic vinegar
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag. Smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    HERBED POT ROAST
    Makes 6 servings
    Cooking Time: 6–8 hours Ideal slow-cooker size: oval 6-qt.
    Needed at Time of Cooking:
    3 medium potatoes, peeled or not, cut into small chunks

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of crock.
  3. Place potatoes in the bottom of the crock, then empty contents of the freezer bag over the top.
  4. Cover. Cook on Low 6–8 hours.

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