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Rosemary Pot Roast {A Freezer-to-Crockpot Meal}

Erica
Tender slow cooker rosemary pot roast with fresh rosemary and veggies, slow cooked in the crock-pot straight from the freezer for an easy, weeknight dinner to welcome you home.
5 from 2 votes
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Course Main Course
Cuisine American, beef, slow cooker
Servings 6 people
Calories 265 kcal

Ingredients
  

  • 1/2 Tbs extra virgin olive oil
  • 1 1-3/4 to 2 lb boneless shoulder pot roast
  • kosher salt
  • fresh cracked pepper
  • 1/2 a large white onion diced
  • 8 oz mushrooms sliced
  • 2 large carrots cut into 1/2-in slices
  • 1-1/2 cups cut green beans
  • 2 cloves garlic chopped
  • 4 sprigs rosemary
  • 1/2 cup red wine
  • 2 tsp fresh rosemary leaves finely chopped (or more, to taste)

Instructions
 

  • Heat the oil in a skillet on high heat. Cut roast in half to make 2 pieces and season with salt and pepper. Sear the meat in the hot pan, browning well.
  • Put the seared roast, onion, mushrooms, carrots, green beans, garlic, and rosemary sprigs in a large ziploc bag. Freeze. Yields 6 servings.
  • To cook, transfer the contents of the ziploc bag to your crockpot. Add a splash of red wine. Cook on low for 10-12 hours.
  • Using 2 forks, shred the meat into bite-sized pieces. Taste for seasoning, adding kosher salt if necessary. Add the chopped rosemary. Serve over buttered egg noodles. Yields 6 servings
Keyword freezer pot roast, rosemary pot roast