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Freezer to Slow Cooker BBQ Pot Roast

Finding time to make a healthy dinner can be difficult, but this freezer barbeque pot roast recipe makes that a little easier. 

Servings: 8


  • 2 tablespoons olive oil
  • 3-pound pot roast
  • Salt and pepper to taste
  • 1 tablespoon jarred minced onion or 2 teaspoons garlic powder or 2 cloves of minced fresh garlic
  • 2 onions, quartered
  • 8 to 10 baby carrots
  • 1/2 cup low-sodium beef broth
  • 1 bottle barbeque sauce (approximately 18 to 24 ounces)


  1. In a large heavy-duty pot, heat oil on medium-high until very hot.
  2. Using paper towels, dry off both sides of the roast, then salt and pepper both sides to taste.
  3. Place roast in the pot and leave undisturbed for 4 to 5 minutes, then flip over and repeat for other side.
  4. Remove roast and put into a large bowl.
  5. Turn burner to medium. Add garlic to the pot, then onions and carrots. Stir for one minute and cover for 2 to 3 minutes.
  6. Remove the cover and add 1/2 cup broth. Gently stir and scrape the bottom of the pot to loosen any remaining fond. Pour over roast and allow to cool.
  7. Once cool to the touch (approximately 20 to 30 minutes), place roast, vegetables, all juices and remaining broth in a freezer bag. Place in freezer.
  8. Two to three nights before cooking, remove from freezer and place in a bowl in refrigerator to thaw.
  9. Place thawed roast in slow cooker with vegetables and broth. Cook on low for 8 to 10 hours or high for 4 to 5 hours.
  10. Enjoy!

 Nutrition information per serving: 570 calories; 34 g fat; 30 g carbohydrates; 34 g protein; 1 g fiber; 800 mg sodium