2tspfresh rosemary leavesfinely chopped (or more, to taste)
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
Calories: 265kcal (13%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword freezer pot roast, rosemary pot roast
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