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5-Ingredient Crockpot Pot Roast

Last year I bought a small crockpot for my grandparents and got them hooked on crockpot freezer meals.  Instead of going out to dinner every night they could grab a healthy homemade meal from their freezer and let their crockpot do all the work.

To get them started, I made 20 crockpot freezer meals with 2-3 servings each.  During our visit last week they asked for a pork chop recipe (coming soon) and a pot roast.  I decided to whip up a freezer bag of our favorite easy crockpot pot roast with only five ingredients.

5-Ingredient Crockpot Pot Roast

The recipe yields four servings, but it’s very easy to increase or decrease that amount depending how many people you’re serving.  To feed six people, buy a three pound roast and add some extra carrots and potatoes.  For my grandparents, I bought a smaller roast (about 1.5 pounds) and kept everything else the same.  That way the meal will be small enough to fit in their 2.5 quart crockpot but yield enough food for leftovers for lunch the next day.

Here’s what you’ll love about this recipe:

  • It’s easy and delicious.
  • You can freeze it for a busy weeknight or skip that step and add everything right to the crockpot.
  • It’s a one-pot meal with easy clean-up.

5-Ingredient Crockpot Pot Roast

5-Ingredient Crockpot Pot Roast

Yields: 4 servings

Ingredients

  • 2-pound boneless beef chuck roast (beef shoulder roast)
  • 1 pound of baby carrots
  • 15oz can of whole new potatoes, drained
  • 1 packet of dry onion soup mix
  • 1 cup water

To Freeze and Cook Later

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (3 months from the prep day), and cooking instructions.
  2. Add all ingredients to freezer bag, remove as much air as possible, and freeze for up to three months.

To Cook

  1. Thaw overnight in refrigerator or in morning in water.
  2. Add to crockpot and cook on “low” setting for 8 hours or until beef is tender and shreds easily.

Enjoy!

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from you. 

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Donald W
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Donald W

I use fresh red potatoes because I don’t like the texture of frozen or canned. I leave the skin on and quter them. I aslo add celery and a parsnip as I like that flavor. What’s great about these basic freezer meals is I can buy the meat on sale and use it when I want! It’s also easy to vary the seasoning based on what I’m hungry for. I’m thinking of paprika, soy sauce, salsa, herbs, flavored tomatoes, mushrooms, garlic, curry! Yum, time to do some shopping. Have you tried half a turkey breast. They have been on sale… Read more »

Tina Ostravich
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Tina Ostravich

Is the stuffing mix whole 30

Eric
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Easy way to remove the air from the bag without a vacuum sealer – run a sink of water, dip the bag in to just below the “zipper”, the water pushes the air out!

Carolyn
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Carolyn

Where do you get the thing that holds the bag open?

Eliane
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Eliane

I usually only read comments, but thought I would share this…..One other really quick and easy way to get air out of the bag, get a regular straw. Seal the bag across all the way and insert the straw at very edge and seal up to the straw. Now push the air out and pinch the bag right at the straw and then quickly remove the straw and seal it. This is hard to explain, but once you try it, you will totally get it. It works, and worked great when I prepared the Asian meals (liquids involved). This by… Read more »

louise buxton
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louise buxton

Never heard of a crockpot so at a guess would it be the same principle as a slow cooker?

Charity Scamman
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Charity Scamman

Was just Wondering if you put the water in the bag to freeze to or add it when you dump it in? And is it all thawed when you put it in? Charity