Freezer-Friendly Crock Pot New England Pot Roast
Nothing beats a slow-cooked meal, especially when it doesn't require you to be in the kitchen all day. Assemble the ingredients for this pot roast in the crockpot in the morning, and by that evening, your kitchen will be filled with the unmistakable aroma of this beloved dish. (adapted from DD book)
- 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
- Spray one (three) roasting pan(s) with nonstick cooking spray.
- 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.
- 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.
- To freeze Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above
This recipe is a personal recipe added by mandolin2626 and has not been tested or endorsed by MyRecipes.
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