When I tell you that I have tried this recipe multiple times, multiple ways I can assure you, this is one of those tried and try Pot Roasts you will go back to again and again. I have attempted all the tricks and tips that you see all over Pinterest this one is IT. So, let’s make this Easy Frozen Pot Roast in the Slow Cooker!

Literally a fool proof comfort food recipe that tastes just like your Grandma’s kitchen.

And the smell of this cooking throughout the day smells like football season, leaves changing and Sundays at home. Your mouth will be watering all day!

The experts always suggest searing your meat prior to cooking in the slow cooker. But I will be honest, I’ve tried thawing and searing but honestly, none of us can taste a difference! So, now I just throw it in the slow cooker frozen and it tastes delicious. It’s super juicy tender meat and tender veggies (that aren’t over cooked). I’ll share my secret on that!

Easy Frozen Pot Roast in the Slow Cooker

Ingredients

2 lb Frozen Beef (I like chuck roast)
1 cup Beef Bone Broth
2 tsp Onion Powder
2 tsp Oregano
1 tsp Garlic Powder
1 tsp Kosher Salt
5 whole Chopped Carrots
1.5 lb Bag Of Small Yellow Potatoes
1 whole Sliced Yellow Onion
A Few Sprigs Of Fresh Thyme
2 tsp Cornstarch (optional)

Instructions

Place the frozen roast in the crock pot or slow cooker and sprinkle the herbs on top (including about 3 sprigs of fresh thyme.)
Place the sliced onions all around the roast and pour the beef broth right over.
Slow cook the pot roast for 6 hours on high heat.
When you have 1 hour left place your carrots and potatoes in the slow cooker. Do not add for the whole 6 hours – they will be mush.
Remove all the veggies and pot roast and place on a serving dish.
(optional) Add 2 tsp cornstarch to 2 tsp water and make a slurry in a small dish. Pour the slurry in the hot juices of the slow cooker and whisk. The slow cooker should remain on high heat. This will create your gravy. Salt and pepper to taste.
Serve and enjoy! I like to dish up in bowls.

The secret to crisp – not mushy – veggies is adding them towards the end of the cooking time. It’s the perfect amount of time for them to get cooked through, but not enough for them to get soggy. Which for me and my fam, is the ultimate recipe mistake. The flavors don’t hold their shape as well, and it all just kind of meshes together. This allows you to taste each in their own and that makes it truly special.

This is the yummiest pot roast for the transition into Fall. Serve it with my Skillet Apple Crisp With Oatmeal Crumble for dessert! Can’t wait to see how you all like it!

Where you are, is it starting to cool down yet?