English-Style Pot Roast
This beef roast has received raving reviews from 6 teens…so far. Your family will love this rich sauce that’s a perfect complement to the beef and potatoes. Enjoy!
Servings - 4 servings
Ingredients
- 2 lbs. beef chuck roast
- Salt and pepper
- 6 oz. can tomato sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp minced onion
- 1 tsp minced garlic
- 1 tsp dried rosemary
- 3 lb. bag baby potatoes
- Side: veggies
Instructions
- Open the can of tomato sauce.
- Place the beef roast into the base of the slow cooker and season with salt and pepper. Add the baby potatoes around the beef roast.
- In a small mixing bowl, whisk together the tomato sauce, Worcestershire sauce, minced onion, minced garlic and dried rosemary. Pour the sauce over the top of the beef roast and potatoes.
- Set the slow cooker on low and cook for 8 hours. Once cooked, spoon the baby potatoes and beef roast onto plates.
- Prepare the veggies.
- Serve English-Style Pot Roast with baby potatoes and side of veggies.
Freezer Meal Instructions
- To a gallon-size plastic freezer baggie, add the beef chuck roast, tomato sauce mixture, and salt and pepper. *Do NOT add the baby potatoes at time of freezing.
- Remove as much air as possible and seal. Add label to baggie and freeze.
- Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker. Add the baby potatoes with the frozen meal and then cook low for 8 hours.
- Serve roast and potatoes with veggies.