Eat: Freezer Meal – Beef Roast with Carrot (and Potatoes)

Freezer meals certainly aren’t a new concept, but they are new(ish) to me as I only ventured into making them this past August.   And as I learned after, pick one protein and master it first!  I, on the other hand, chose to go big or go home, choosing the former, and it ended up taking me an entire day, but in the end, I did end up with 28 freezer meals!  All of those recipes were new to me so now that I have had a chance to taste them and tweak the recipes a bit, I have come up with a few tried and true favorites that I’ll be sharing with you as the days go by.

For any freezer meals you decide to make, it’s important to have the tools and supplies you need ready at hand.  Trust me, it makes it a heck of a lot easier than trying to open a drawer with pinky because the rest of your hand is covered in uncooked meat juices!   For the recipes I am highlighting below, you’ll need the following supplies:

  • Gallon-sized freezer bags
  • Labels or a permanent marker
  • Can opener
  • Vegetable peeler
  • Measuring cups
  • Measuring spoons
  • Long handled spoon
  • Sharp Knife (for cutting)
  • Cutting board

 

Crock Pot Beef Roast and Carrot Recipe 

INGREDIENTS:

  • 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
  • 1-2 pounds carrots, peeled and chopped into bite-sized pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar*
  • one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix.*

*ALTERNATE:

  • omit 2 tablespoons red wine vinegar
  • replace seasoning packet with 1 packet of beef-onion dry soup mix
  • add 1 can of golden mushroom soup
  • add ¼ teaspoon dill
  • add 3 red potatoes, diced in 1” pieces

DIRECTIONS:

Combine all INGREDIENTS in your slow cooker. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

TO FREEZE & COOK LATER:

Combine all INGREDIENTS in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.

 

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