Meal Prep Slow Cooker Pot Roast

This Meal Prep Slow Cooker Pot Roast is simple, easy and delicious. Designed to be a dump-and-go meal, this recipe uses rump roast, potatoes, carrots, beef broth and traditional seasonings for a hearty, home cooked meal that takes minutes to prep.

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Maybe it was your grandma. Maybe it was your dad. Could have been both. Regardless of who made it, most of us have enjoyed a hearty pot roast dinner at some point or another. Juicy beef, tender yellow baby potatoes and succulent carrots—all make for a delicious meal. And as the weather gets colder, this slow cooker pot roast just sounds better and better.

This Meal Prep Slow Cooker Pot Roast is designed to be easily prepped and frozen for use anytime. But you can also make it same day. The recipe below illustrates same-day cooking. But if you're meal prepping, you can just add the ingredients to a large Ziploc bag instead of the slow cooker. Either way, the total prep time for this dish is just 5 minutes!

The recipe starts with, you guessed it, a roast. Our recipe calls for a rump roast, but you can use chuck roast or bottom round. If you're feeling really frisky you could even use a tri-tip, brisket or prime rib, just be prepared to pay a bit more at the register.

Pat your roast dry with a paper towel and season it with salt and pepper before adding to the slow cooker. Next, you'll peel and quarter a yellow onion and it to the pot. Proceed down the list, adding 1.5 lbs baby yellow potatoes, 1 lb baby carrots, 1 sprig of Rosemary and finally, 3-4 sprigs of Thyme.

Cover the ingredients with 3 cups of beef broth and you're ready to go! (See? We weren't kidding about the 5 minute prep time!) We like to cook our roasts low and slow. 8 hours on low in the slow cooker seems about perfect for this dish. But if you're in a time crunch, you can cook it for 4-5 hours on high, just don't expect it to be as tender and juicy.

When the cooking time is up, remove the roast from the slow cooker and let it rest for 15-20 minutes. Letting your roast sit will allow the juices to redistribute evenly throughout the meat, so your roast doesn't dry out. Resting also allows the fibers in the meat to relax, resulting in a much more tender cut of beef.

Our Meal Prep Slow Cooker Pot Roast is designed to be a complete meal, but if you're looking to pair it with a tasty side, the options are endless. This pot roast goes well with a garden salad, fresh baked rolls, oven-roasted asparagus or corn on the cob.

What we like about this Meal Prep Slow Cooker Pot Roast Recipe!

Meal Prep Slow Cooker Pot Roast Ingredients

• 2.5 lbs rump roast

• 1.5 lbs yellow baby potatoes

• 1 lbs baby carrots

• 3 cups beef broth

• 1 onion

• 1 sprig rosemary

• 3-4 sprigs thyme

• 1 tsp salt, or to taste

• 1 tsp black pepper, or to taste
  

How to make Meal Prep Slow Cooker Pot Roast

1. Place the rump roast in the slow cooker and season with salt and pepper.

2. Peel and quarter the onion then add it to the slow cooker.

3. Add Rosemary, Thyme and beef broth to the slow cooker.

4. Cook on low for 7-8 hours or on high for 4-5 hours.

5. Once cooked, remove the roast from the slow cooker and let rest for 15-20 minutes before serving.

Tips and Tricks

• Make sure to let your roast rest for 15-20 minutes after cooking. Letting your roast sit will allow the juices to redistribute evenly throughout the meat, so your roast doesn't dry out. Resting also allows the fibers in the meat to relax, resulting in a much more tender cut of beef.

• For this recipe, we used rump roast. But you can also use chuck roast, bottom round, tri-tip, brisket or prime rib.

• Cooking low and slow is really the way to go for this recipe. 8 hours on low seems to be about perfect. But if you're in a time crunch, cooking on high for 4-5 hours will work.

FAQs

1. How long will Meal Prep Slow Cooker Pot Roast last in the refrigerator? According to the USDA, cooked food can be stored in the refrigerator, in an airtight container, for 3-4 days.

2. How long should I cook this dish? Cooking low and slow is really the way to go for this recipe. 8 hours on low seems to be about perfect. But if you're in a time crunch, cooking on high for 4-5 hours will work.

3. Do I have to use rump roast? No, you can also use chuck roast, bottom round, tri-tip, brisket or prime rib.

4. What should I serve with pot roast? Honestly, this is a stand alone, one pot dinner. But if you're in the mood for a side, pot roast goes well with garden salad, fresh baked rolls, oven-roasted asparagus or even corn on the cob.