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Ingredients
- 3 pounds quarter Beef Roast
- 14 1/2 ounces Stewed Tomatoes
- 1 cup Cola
- 1 cup Beef Bone Broth/Stock
- 1 1/3 ounces Spaghetti Sauce Dry Mix
- 1 1/4 cups dice Onion
- 1 1/3 cups dice Celery
- 1 1/2 teaspoons Salt
- 1/2 teaspoons Garlic Powder
- 1/4 teaspoons Black Pepper
Serving Day Ingredients
- 1 cup chunk Carrot
- 1 cup chunk Yukon Gold Potato
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 12 oz beef & 1 cup veggies
- 635 Calories
- 17g Total Fat
- 6g Sat Fat
- 0g Trans Fat
- 221mg Cholesterol
- 2110mg Sodium
- 37g Total Carb
- 4g Fiber
- 19g Total Sugars (Includes 9g Added Sugars)
- 78g Protein
- 13 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit The Bearded Hiker for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide roast among indicated number of round freezer containers.
- Divide remaining ingredients except serving day ingredients on top of the roast.
- Cover, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Add frozen contents to Instant Pot. Lock lid into place and seal steam nozzle.
- Cook on high pressure for 30 minutes.
- Quick release pressure.
- Add carrots and potatoes. Lock lid into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Quick release pressure.