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Stuff The Freezer: Chuck Roast

When you think of making a roast, what is the first thing that comes to mind? It is probably a traditional pot roast with potatoes and carrots. I love that, but a roast is a very versatile meat that I think is often overlooked. My favorite type of roast is a chuck roast, which is probably the juiciest and most flavorful of all. It is also very economical, which is important to me. I always buy my meat in large quantities when it is on sale, so it is important to have some things in mind of what I am going to do with it before I buy. That way I know how much to purchase. If I only make pot roast I won’t stock up too much, and then I will have to wait for the next sale to buy more.

A lot of people I talk to say that they have a hard time trying to come up with different meals, so they end up eating the same things over and over. So, when meat is on sale they don’t buy extra. Then they end up purchasing meat later on that isn’t on sale and their savings is decreased. I decided that I was going to highlight a good sale or two every week on my blog, and then give recipes and ideas on how to use/freeze that item. That way you won’t miss those sales anymore! It has challenged me to think ahead and be more creative.

My three favorite recipes for using a chuck roast include Harvest Pot Roast, Shredded Salsa Beef from Don’t Panic and Roast Over Noodles, included here:

Roast Over Noodles

This recipe came from a friend of mine a few years ago.  My husband hates mushrooms, but loves this recipe.  It makes a wonderful brown gravy and can also be served with mashed potatoes instead of over noodles.  It freezes well, too!


Katie @ cuttingbackkitchen.blogspot.com/


  • 1 chuck roast
  • 1 can cream of mushroom soup
  • 1 can golden mushroom soup
  • 1 package egg noodles


Combine chuck roast, cream of mushroom soup and golden mushroom soup in slow cooker and cook on low 6-8 hours.  Stir and serve over cooked egg noodles.

Freezing Directions:

Place chuck roast and soups in a gallon freezer bag and freeze. To serve: Thaw and follow above directions. OR if already cooked, simply placed cooked portion of roast, with or without noodles, in freezer bag and freeze. To serve: Thaw. Heat until desired temperature.

Check out my “Stuff the Storeroom” posts on my blog! This is where I highlight the sales and recipes that I mentioned above.

About Katie

Katie is a Christian wife who loves discovering how to do things the old-fashioned way!  Her blog is dedicated to serving up big flavors on a bland budget.  At The Cutting Back Kitchen you will find lots of recipes, money saving ideas, and frugal kitchen tips!

4 Responses to “Stuff The Freezer: Chuck Roast”

  1. Tracee says:

    I do something really similar but use Round Steak, cream of mushroom soup and a package of Lipton Onion Soup. Cook it in the crock pot all day and serve over egg noodles. My family LOVES it!

  2. Katie says:

    I will have to try that recipe Tracee. That sounds really good,too!

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