Freezer-Friendly Crock Pot New England Pot Roast

Ingredients

• 0 non-stick cooking spray
• 2 pound(s) beef chuck roast fat removed, trimmed (cut in half for splitting)
• 2 cup(s) baby carrots raw
• 1 cup(s) yellow onion quartered
• 1 cup(s) celery cut into 3 inch pieces
• 4 red potatoes halved
• 2 cabbage cut into 2 inch wedges
• 1/4 cup(s) onion flakes dried
• 2 tablespoon(s) apple cider vinegar
• 1 bay leaf
• 2 tablespoon(s) olive oil
• 2 tablespoon(s) horseradish
• 3 cup(s) beef broth
• 1/2 teaspoon(s) kosher salt
• 1/2 teaspoon(s) black pepper

Preparation

1. Spray one (three) roasting pan(s) with nonstick cooking spray.
2. Putting the dinner together: Place the chuck roast in the prepared roasting pan(s) or in a crockpot. If you are splitting into two servings, place one half of the roasts into each of two resealable freezer bags. Split the remaining ingredients.
4. For dinner tonight: Preheat the oven to 325°F. Cover the roasting pan with foil and bake for 2 to 3 hours, or slow-cook in your crockpot on low heat for 6 to 8 hours, until the meat pulls apart easily with a fork.


5. To freeze Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above