Slow Cooker Balsamic Dijon Pot Roast (Freezer Meal Kit)

This Slow Cooker Balsamic Dijon Pot Roast is another recipe from my freezer kit repertoire, and it couldn’t be any easier. Beef chuck roast slowly simmers with potatoes and carrots with fresh rosemary and thyme in a balsamic, Dijon broth. And BONUS it’s freezer friendly and 95% can be made in advance, frozen and saved to be whipped up on a chilly day or when you’re just not in the mood to cook. I adore recipes just like this! Feeds 4 to 6 in about 8 hours.

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Monday my girls were off and I woke up at 6:45 to put this Balsamic Dijon Pot Roast in my slow cooker. Yes, willingly. While it sat on my counter doing it’s thing, I went and picked up my groceries and put gas in my car. I was home from shopping and gas getting at 9:30 in the morning and my girls never knew. Until I woke them up with promises of pancakes.

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Their eyes pinged open like they were on springs.

There’s something about having dinner in the slow cooker (affiliate) and my kitchen cupboards and fridge stocked that make me feel accomplished. This slow cooking is really growing on me and I’m starting to finally get why everyone loves it. Now I just need to get on board and buy an Instant Pot.

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For prepping this slow cooker gem, you will need: 1 ( 3 to 4 pound) chuck roast, a bunch of (6 to 8) baby carrots, 1 large yellow onion (sautéed in 1 to 2 teaspoons olive oil), 1/4 cup dark brown sugar, 2 heaping tablespoons of Dijon mustard, 1/4 cup of balsamic vinegar, 1 tablespoon Worcestershire, 3 to 4 large cloves of garlic and red pepper flakes [<— totally optional], salt and pepper.

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Start by whisking together 1/4 cup dark brown sugar, 2 heaping tablespoons of Dijon mustard, 1/4 cup of balsamic vinegar, 1 tablespoon Worcestershire, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon of red pepper flakes into a medium bowl and set aside.

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Place the sautéed onions, [washed and trimmed] carrots, the smashed and peeled garlic cloves and the balsamic dijon sauce into a gallon size re-sealable bag. Then add in the roast, squeeze out as much air as humanly possible before sealing.

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Boom. Prep is done.

I also recommend writing out the labels (if using them) in advance and placing them on the baggies before adding the ingredients. Write down ingredients that are in the bag, the ingredients you will need day of in order to make the recipe and then any garnishes or ideas for serving, so when you pull out the bag to thaw, you can purchase any ingredients that you don’t have on hand. When I made this freezer kit, I wasn’t sure if I was going to add potatoes to the slow cooker or make mashed potatoes – hence why it’s not on the “day of” section. 🙂

I lay the slow cooker balsamic dijon pot roast freezer kit flat to freeze. This way I could stack more slow cooker freezer meals on top and maximize my freezer space.

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The morning before the day I plan to make the pot roast, I pull it out of the freezer and place it into the fridge to thaw. I DO NOT recommend adding the completely frozen kit ingredients in to your slow cooker, doing so may affect cooking times and the outcome of the recipe. I also read a few opinions on putting food into the slow cooker from the freezer, that the contents might not reach a safe temperature to consume.

However, partially thawed is absolutely fine. In fact, after my pot roast thawed in my fridge for 24 hours, the roast was still quite solid, but still not as rock hard as it was when it came out of the freezer. After 8 hours in the slow cooker it was perfect.

Day Of: Place the entire thawed contents from the slow cooker balsamic dijon pot roast kit into your slow cooker and add in the potatoes, 3 to 4 sprigs of both rosemary and thyme and pour in 2 cups of beef stock or broth. Push the potatoes down to submerge them into the liquids. Cover and cook on low for 6 to 8 hours — the internal temperature of the roast should be 160° F. Obviously if you were making this with all fresh ingredients, you would just add everything in at once, set it and forget it.

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Once the pot roast is cooked, remove and discard the herbs and transfer the potatoes and carrots to a serving dish and cover tightly with foil. Place the pot roast onto a large carving board (snagging a piece or two – shhh! I won’t tell) and covered it with aluminum foil as well to keep warm.

Now you have two choices: 1) Pour the slow cooker liquids into a fat separator (this is the one I use affiliate) and wait for the fat to rise to the top. Then pour the juices (leaving the fat in the separator) into a sauce pan and bring to a boil – this will happen quickly. Once boiling, whisk in a cornstarch slurry (for this I mixed together 1-1/2 tablespoons cornstarch mixed with 1-1/2 tablespoons cold water) and stirred until the broth thickens into a glossy gravy. Season to taste with kosher salt and black pepper.

Alternatively, you could just pour the juices as is (still separating them from the fat, just not thickening them) into a gravy boat and serve it au jus style.

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I’m a gravy fuhreak, so I always go the gravy route. Slice the pot roast and serve with carrots and potatoes with a drizzle of the piping hot gravy. Add chopped fresh parsley for a pop of green and some freshness.

You guys, this slow cooker balsamic dijon pot roast is so dang delicious and is comfort food at it’s absolute best. If recipes could be a expression, this pot roast meal would be a hug for your soul! And who doesn’t love a hug??

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While I’m on a roll with these slow cooker recipes, what are some other slow cooker recipe ideas? I’ve got a few more still to share, but I’m always looking for more meals that I can make in advance and then pull from my freezer later.

Other slow cooker freezer kits:

Slow Cooker Italian Meatball Vegetable Soup

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Enjoy! And if you give this Slow Cooker Balsamic Dijon Pot Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Slow Cooker Balsamic Dijon Pot Roast (Freezer Meal Kit)

This Slow Cooker Balsamic Dijon Pot Roast is another recipe from my freezer kit repertoire, and it couldn't be any easier. Beef chuck roast slowly simmers with potatoes and carrots with fresh rosemary and thyme in a balsamic, Dijon broth. And BONUS it’s freezer friendly and 95% can be made in advance, frozen and whipped up on a chilly day or when you’re just not in the mood to cook. I adore recipes just like this! Feeds 4 to 6 in about 8 hours.

Yield: 6+ depending

Prep Time: 20 minutes

Cook Time: 6 to 8 hours

Total Time: about 6-8 hours

Ingredients:

FOR THE KIT:

1 medium yellow onion, diced

olive oil

kosher salt

1/4 cup dark brown sugar

2 tablespoons Dijon Mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

1/4 cup balsamic vinegar

1 tablespoon Worcestershire Sauce

1 bunch carrots

3 to 4 smashed and peeled cloves of garlic

1 ( 3 to 4 pound) chuck roast

DAY OF:

2 cups beef stock or broth

1-1/2 to 2 pounds baby potatoes (redskins, Yukon golds or a mix of the two)

3 to 4 sprigs fresh rosemary

3 to 4 sprigs fresh thyme

cornstarch slurry (1-1/2 tablespoons cornstarch plus 1-1/2 tablespoons cold water)

Directions:

FOR THE KIT: Sauté the diced onion with a pinch of salt in a little olive oil until tender and the edges start to brown. Remove off of the heat and cool.

Meanwhile, whisk together the brown sugar, mustard, 1 teaspoon kosher salt, black pepper, red pepper flakes, balsamic vinegar and Worcestershire.

Add the cooled onions, carrots, garlic cloves and balsamic dijon mixture into a gallon resealable bag. Add in the roast and squeeze out as much air as possible before sealing. Lay flat to freeze, this makes it easier to store and for stacking other slow cooker freezer meals. Store in your freezer for 3 to 4 months, possibly longer :).

TO MAKE:Remove the slow cooker kit from the freezer and place into your fridge 24 to 36 hours before you plan to make it. I found that if I take it out the morning before the actual day I plan make it, it will have plenty of time to mostly thaw out. I DO NOT recommend adding the completely frozen bag ingredients in to your slow cooker, doing so may affect cooking times and the outcome of the recipe.

Unzip the baggie and empty the contents into your slow cooker (discard the bag) and add in the potatoes (sink them to the bottom if they're on top), rosemary, thyme and pour in 2 cups of beef stock or broth. Cover and cook on low for 8 hours.

Once cooked remove the rosemary and thyme and discard. Then remove the roast to a cutting board and cover with aluminum foil. Remove the carrots and potatoes to a serving dish and cover with foil as well. Pour the slow cooker liquids into a fat separator (separator is linked above in post) and wait for the fat to rise to the top. Then pour the juices (leaving the fat in the separator) into a sauce pan and bring to a boil. Once boiling, whisk in a cornstarch slurry (this time I did 1-1/2 tablespoons cornstarch mixed with 1-1/2 tablespoons cold water) and stirred until the broth thickens into a glossy gravy. Season to taste with kosher salt and black pepper.

Alternatively, you could just pour the juices as is (still separating them from the fat, just not thickening them) into a gravy boat and serve it au jus style.

Slice the pot roast and serve with carrots and potatoes with a drizzle of the gravy. Add chopped fresh parsley for a pop of green and some freshness.

[this post contains affiliate links.]

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14 Responses to “Slow Cooker Balsamic Dijon Pot Roast (Freezer Meal Kit)”

  1. #
    1
    Chelai J. — January 17, 2018 at 8:03 am

    Where did you get the stickers for the bags? I have never seen those before. Thanks!

    • Laurie McNamara replied: — January 17th, 2018 @ 8:27 am

      Hi Chelai! I just added a link in the post, but here’s the one I use.

  2. #
    2
    Kaitlin — January 17, 2018 at 8:21 am

    I am loving the freezer friendly meals you have been sharing recently! I’m due at the end of March with our second daughter and need ALL of the freezer friendly things. 😉 Thank you!

    • Laurie McNamara replied: — January 17th, 2018 @ 8:30 am

      Oh I’m so glad, Kaitlin! I hope to have a few more in the next few weeks! Congratulations on your second pregnancy – sisters are the BEST!❤️

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    3
    Julie J — January 18, 2018 at 3:30 pm

    How about something Mexican, maybe with chicken…

    • Laurie McNamara replied: — January 20th, 2018 @ 9:54 am

      I’ll see what I can do, Julie!

  4. #
    4
    Alison C — January 22, 2018 at 1:25 pm

    If I wanted to skip freezing this and make it immediately, would I still follow the kit instructions and just move straight to putting it in the slow cooker?

    • Laurie McNamara replied: — January 22nd, 2018 @ 2:05 pm

      Hi Alison! Yes! If you wanted to, you could even take it a step further and sear the roast. It’s totally not necessary though. Other wise, just add it all in, set it and forget it. Enjoy!

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    5
    Angie — January 30, 2018 at 2:46 pm

    OMG! I have no words! This was incredible!!! Thanks for sharing!

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    Karen — February 1, 2018 at 8:55 pm

    this was scrumptious!! my husband LOVED too. thank you!

    • Laurie McNamara replied: — February 17th, 2018 @ 9:49 am

      I’m so happy to hear it, Karen!

  7. #
    7
    Annie — April 18, 2018 at 12:31 pm

    I printed off this recipe a while ago and finally got a chance to make it yesterday. It was so good!! Way more flavor than I was actually anticipating. Thanks!

    • Laurie McNamara replied: — April 23rd, 2018 @ 11:03 am

      That’s awesome, Annie! Thanks for taking the time to make this recipe!

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