How to start a slow cooker beef roast from frozen. Dinner can’t get any easier!
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For many Christmases my in-laws gave us an eighth of a cow, which enabled us to stock our basement freezer chest with meat for most of the year. Score!
I love practical gifts.
The ground beef and steaks are easy to use on a whim, only taking a little while to thaw. But for the life of me, I can never remember to thaw a whole roast in the right time-frame to eat it.
Finding myself in this very predicament a few years ago, a friend of mine shared a recipe that she uses. And get this… It started with a frozen roast!
That right folks, there’s actually a great recipe that not only uses a frozen roast, it also requires a slow cooker.
How much easier can it get? Not much.
(Except maybe with an Instant Pot, but I haven’t tried that conversion yet!)
I love a hearty slow cooker beef and potatoes meal.
Here’s my favorite.
- 1 2.5-4 lb frozen beef roast*
- 4 to 6 medium potatoes, cut in 2″ cubes
- 2 medium onions, sliced
- 2 large carrots, chopped
- 3 cloves garlic, smashed
- 1 can cream of mushroom condensed soup
- 1 can cream of celery condensed soup
- 1 packet onion soup mix
- 1 cup frozen peas
- Place the potatoes, onions, carrots and garlic in the bottom of a slow cooker, and then add the frozen roast on top (fat side up if it has one).
- In a bowl, combine the soups and the soup mix. Pour over top the roast, spreading to cover the exposed sides. Set the slow cooker on low, then cover and cook for 8-10 hours.
- About a half-hour before you’re ready to eat, add the peas, stirring just a little to cover them.
- Pull the roast out when the time's up, but be careful – it will most likely fall apart as you lift it (yummers!). The soups, plus the drippings from the roast as it cooks, create a gravy-like sauce. So, it’s up to you how you want to serve it, all together in one large serving bowl, or separated as a roast with sides and gravy. Either way, delish!
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Sounds delish but u never mentioned how much meat ! I don’t know what an 1/8 of a cow is but I used bout 3 and 1/2 lbs. hope it works !
Thanks sounds great ! Let you know tomorrow !
Ed – You stumbled upon an old, old post. 🙂 This one definitely needs edits, including being more specific about the size roast AND a photo! So, speaking of size, it’s fairly flexible. A 3.5 lb roast should be fine, but if you can fit a larger roast in your slow cooker, that would work too. Something that’s thick, rather than long and narrow/flat. I wouldn’t use anything under 2 lbs. Hope this helps!
It says in recipe 2.5-4lb frozen roast
I’m lol about the comments….it does say what size roast and that a 1/8 of a cow filled her freezer.
I think Ed found the post before a size for the roast was edited in. Looks yum- I am prepping everything for my dad to make while I am out of town, so I will put the frozen items together and the other items already cut up in the fridge with simplified directions (add bag #1, bag#2 and these 2 cans to crockpot) and hope for the best.
I want to try this today. But I only have on hand a can of cream of chicken soup and a can of mushroom soup. I don’t have any onion soup mix. Is there any thing else I can use? I have all the other ingredients.
Thank you,
Scarlett
Hi Scarlett! I meant to write back yesterday and then the day got away from me! Anyway, if you didn’t already discover a solution, I’d just make a blend of herbs and spices to use instead of the onion soup mix. A tablespoon each of onion powder, dried onion, garlic powder, dried parsley and then maybe a half teaspoon of turmeric and a teaspoon each of salt and pepper.