Rosemary Pot Roast

The Cook
6 Servings
9 Ingredients
Nothing says "comfort" to me more in the winter months than a slow cooker creating tantalizing fragrances as it warms up a pot roast for dinner. And considering it took me all of 10 minutes to prepare and set in the slow cooker, I would have to say that it was a huge success.
6 Servings
9 Ingredients


  • 1 ½ cups dice Russet Potato
  • 1 ¼ cups dice Onion
  • 2 pounds Beef Roast
  • 14 ½ ounces Diced Tomatoes, Rosemary and Oregano
  • 10 ¾ ounces Cream of Mushroom Soup
  • ½ cups Water
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Rosemary, Dried
  • ½ teaspoons Salt



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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. Divide ingredients between indicated number of gallon freezer bags, placing the potatoes at the bottom to ensure they are covered with liquid to prevent browning.
  2. Label and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

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 5 hours or Low 10 hours or until beef is tender.

Make It Now Cooking Directions

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

  1. Combine potatoes and onion in slow cooker.
  2. Top with beef and remaining ingredients.
  3. Cook on HIGH 5 hours or on LOW 10 hours or until beef is tender.

Nutrition Facts

  • Not available.


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