Beef Pot Roast

This is one meal prep recipe you will want to make again and again: Beef Pot Roast! This recipe has so much flavor due to slow cooking seared beef with onions, potatoes, carrots, and spices. It's fall-apart tender! You can make this in either the slow cooker or a Dutch oven or roasting pan.

NOTES: We suggest using top round, bottom round, chuck blade/shoulder, or sirloin tip roast for a leaner cut.

Meal Prep Beef Pot Roast
Makes 6 servings

Ingredients:
2 1/2 pounds lean beef roast
1 tsp. black pepper
1 tsp. salt
1 tbsp. olive oil
2 tbsp. (6 cloves) garlic cloves, minced
1 cup red wine vinegar
2 cups beef broth
2 cups onion, chopped
1 1/2 lb. red potatoes, quartered
1 lb. whole carrots, chopped
2 sprigs fresh thyme

Roasting directions:

Preheat oven to 350 degrees F.

Season beef roast with salt and pepper and leave on counter for an hour to bring to room temperature.

Sear beef in a hot pan over medium-high heat (4 minutes per side) until browned all over. Set aside on a plate.

Add garlic to the hot pan, then red wine vinegar to deglaze the pan (scrape up browned bits with a spatula).

Add beef broth, roast, onion, potatoes, and carrots (in that order of layers).

Top with 2 sprigs of rosemary and roast at 350 for 3-3 1/2 hours.

Divide between meal prep containers and keep in fridge up to a week, or freezer up to a month.

Slow cooker directions:

Season beef roast with salt and pepper and leave on counter for an hour to bring to room temperature.

Sear beef in a hot pan over medium-high heat (4 minutes per side) until browned all over. Set aside on a plate.

Layer the bottom of your slow cooker with onions, then lay beef on top.