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Freezer to Slow Cooker Pot Roast

Planning a day to cook and stocking your freezer with meals can take some planning, but it is well worth the time. This pot roast recipe makes a great addition to your premade freezer meal collection.

Servings: 8


  • 2 tablespoons olive oil
  • One 3-pound pot roast
  • 2 onions, quartered
  • 12 to 15 baby carrots
  • 2 cups low sodium beef broth
  • Salt and pepper to taste


  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. Add onions and carrots, stir for one minute then 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 20-30 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!