Freezer Prep Pot Roast Recipe By Tasty

Steps:

• In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
• Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
• Wash your hands, because mess.
• Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
• Pour Worcestershire sauce directly on top of the meat.
• Cover with the slow-cooker lid and cook on high for 5 hours.
• Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
• Remove rosemary and thyme.
• Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
• Enjoy!

Steps:

• Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
• Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
• Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
• When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
• Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
• Remove meat and shred with a fork. Return meat to the pot and serve immediately.