Freezer to Slow Cooker Pot Roast

Yields: 8 servings

Ingredients

• 3 lbs Chuck Roast
• 5 Potatoes cut into chunks (regular or Sweet or a mix)
• 1 Onion, cut into chunks
• 4 Carrots cut into chunks
• 4 Cups Beef Stock or broth
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp. Oregano
• 1 tsp. Basil
• 1/4 tsp Salt to taste
• 1/4 tsp Pepper to taste

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Add all the ingredients to the freezer bag.
3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into crockpot.
3. Cook on “low” setting for 8 hours.

Note: You can use the juice over your roast or you can make gravy by putting it on the stove and bringing to a boil while whisking in 2 Tbls. Cornstarch to the desired texture.