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OAMM's Favorite Beef Pot Roast - Dump and Go Dinner

<p>This recipe is so simple and quick to make. It might even be so simple it shouldn't be a recipe. It is great for a slow cooker or pressure cooker.</p>
4 Servings Recipe By

Ingredients

  • 6 cups peel and chunk Yukon Gold Potato
  • 5 1/3 cups chunk Carrot
  • 3 cups chunk Onion
  • 2 pounds Boneless Beef Chuck
  • 1 ounce Onion Soup Mix, Dried
  • 2 cups Water, Hot

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz beef & 1.5 cups veggies
  • 598 Calories
  • 12g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 147mg Cholesterol
  • 891mg Sodium
  • 64g Total Carb
  • 9g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 57g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a slow cooker add chuck roast.
  2. In small bowl mix together onion soup mix and hot water.
  3. Once dissolved pour over beef.
  4. Add in vegetables.
  5. Cook on high for 4-6 hours or on low for 6-8 hours.

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?

  1. Place potatoes in bottom of bag and add in remaining vegetables and beef. Be certain that the potatoes are on the bottom of the bag.
  2. Mix together the water and onion soup mix.
  3. Pour over contents in gallon freezer bag. If the liquid does not cover all of the potatoes add enough water so that it does, this will prevent browning of potatoes.
  4. Label & 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.

  1. Thaw: In fridge
  2. Cook in slow cooker on high for 4-6 hours or on low for 6-8 hours.

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