Simple Slow-Cooked Perfect Pot Roast

This is the perfect pot roast for people who are too busy to cook.

This is the perfect pot roast for crisp autumn nights.

I have mastered the art of your favorite, home cooked Sunday pot roast with less than ten minutes of effort.  Now you can too!

Please follow my advice to make your life easier and more delicious, with the added bonus of everyone thinking you’re super woman:

Spend 10 minutes at night prepping for easy dinner bliss the next day!

Heck, you could even do it all on Sunday! On days I have both work and class, I love to wake up and dump a gallon-sized bag of a pre-prepped crockpot meal into my slow cooker before I leave for the day. No scrambling at 6pm trying to find something to eat. No waiting, starving, or fighting traffic to find dinner.

Make life even easier and get some foolproof slider freezer bags here without going to the store.

Hefty Slider Freezer Bags, Gallon, 70 Count

Here’s how I whittled down this classic Sunday recipe to an easy 10 minutes or less.

For each step, either add it to the slow cooker if cooking now, or to the gallon ziplock bag if you’re prepping early.

1. Season a 3-4 lb chuck roast with salt and pepper. I don’t brown it first in a pan because it takes time, duh, but it also keeps the moisture from getting into the beef.
2. Quarter a large white onion and peel off the skin.
3. Quickly peel 4 cloves of garlic by smashing them with a hard object.
4. Don’t even peel the carrots, (hello easy!), just cut them into 1-inch pieces.
5. Take a bag of baby red potatoes, (about 15-20) and pierce each one with a fork a couple times.  This will let the flavors soak in without having to peel or dice each potato!
6. Season everything with 1 tablespoon each salt and pepper.  Add a couple sprigs each of fresh thyme and rosemary.
7. Cover everything with a quart of low sodium beef stock, and maybe a cup of red wine if you’re feeling it 😉

At this point, either put the bag in the fridge to marinate over night, or turn your crockpot on low for 8-9 hours!  The great part about this is the longer it cooks, the better. Don’t fret if you aren’t home in 8 hours to stop the cooking.  This is low-maintenance gourmet at its finest.

When you get home, shred the meat and add green beans if you feel like it, and let it keep cooking on low for at least 15 minutes, or up to a couple more hours on warm.  Enjoy whenever you want, because that’s how my easily recipes roll.

Simple Slow-Cooked Perfect Pot Roast

 

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Prep time

10 mins

Cook time

8 hours 30 mins

Total time

8 hours 40 mins

 

Author: Ally

Serves: 4 servings

Ingredients

• 3-4 lb Chuck Roast
• Salt & pepper
• 1 large white onion, peeled and quartered
• 4 cloves garlic, peeled
• 4-5 whole carrots, chopped into 1" pieces
• 15-20 baby red potatoes
• 2-3 sprigs each fresh thyme and rosemary
• 1 quart low sodium beef stock
• Optional 1 cup red wine
• 1 lb fresh green beans

Instructions

1. For all the steps below, either place ingredients into a slow cooker and cook immediately, or put into a gallon-sized ziplock bag to refrigerate overnight.
2. Season the roast generously with salt and pepper.
3. Quarter a large white onion and peel off the skin.
4. Quickly peel 4 cloves of garlic by smashing them with a hard object.
5. Cut unpeeled carrots into 1-inch pieces.
6. Pierce each baby red potato with a fork a couple times.
7. Season everything with 1 tablespoon each salt and pepper. Add a couple sprigs each of fresh thyme and rosemary.
8. Cover everything with a quart of low sodium beef stock, and an optional cup of red wine.
9. Cook on low heat for 8 hours, or on high heat for 4 hours.
10. After that time passes, shred the beef and add the green beans, and continue to cook on low 15-20 minutes until the green beans are done.

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