Freezer Meal – Beet & Potato Pot Roast Recipe

Freezer meal beet & potato pot roast

This winter has been one for the records! Snow storms, ice, freezing temps, even an earthquake rocked the eastern border recently. So, here’s a great freezer meal that can keep you warm through the cold, and is quite easy to prepare. 

Freezer Meal: Beet & Potato Pot Roast Recipe


1 bottom round roast (in the weight of your choosing)

2-3 medium to large fresh beets

2 large parsnip

2 turnips

onion puree

1 can of beef stock

1 cup of dry red wine

fingerling potatoes (in the amount of your choosing)

peas as an optional add-in

Beet & Potato Pot Roast


Thoroughly wash all of the vegetables, you may choose to peel the beets and turnips or leave them natural. Cut the beets, parsnip and turnips into quarters, place in the large freezer bag with the meat and potatoes. 

When ready to cook: remove from the freezer and place in the fridge about 24 to 36 hours before putting together in the crock-pot.

Pour 3 cups of beef stock into the crock-pot along with ½ cup onion puree and ½ to 1 cup dry red wine. Season to your preference, cook on low for 8 hours (timing may vary depending on your slow cooker).

Of course if you don’t have all of these ingredients on hand, work with what you have, and substitute veggies when necessary.

This hearty wholesome Beet & Potato Pot Roast Recipe is sure to last a few meals, while keeping you warm. I love “set it and forget it” recipes, don’t you?

What’s your favorite veggies to add to your pot roast?


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    • Fizzyjane says

      Try a Russian borscht with sour cream before serving. You’ll never look back. Roasted beet root magnificent too.

  1. Tammy S says

    This looks great! I don’t know why but I have never added beets to my pot roast. I will have to give it a try. Thanks for the recipe!

  2. KathyR says

    This is great because I LOVE beets, but where did the peas come from? They’re in the picture but not in the recipe.


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