I’m a career girl. I work A LOT. But that doesn’t stop me from cooking up a storm… most days anyway. Yes, I have my off days (mac and cheese, anyone?) but when I can anticipate an extra-long day at the office, those 12 hour-ers that have you crawling home, I try to plan my meals in advance. For those days, I break out what I call my handy-dandy “Freezer Packs.”
A freezer pack is simply fresh veggies, typically potatoes, onions, carrots and celery that I cut up, toss in a zip-lock and throw in the freezer. These little packs are life savers. Ready and willing my little freezer packs sit until they’re needed to save the day. The only other items you need are a crock-pot and a protein of your choosing.
Enter the pot roast—best friend of the freezer pack. I always like to have one of these bad boys in the freezer as well, just waiting for me to pull out when a long day at the office is in the forecast. Together, my freezer pack and slab of pork will make the perfect pair, and the best part, it takes me no time at all!
Make Ahead Freezer Pack
Clean and chop into pieces, all of your vegetables. Place veggies in a zip-lock bag. Close bag and date bag with marker. Place bag in freezer and utilize when needed. Note—you can add (or leave out) any vegetables of your choosing.
Slow-Cooker Pot Roast
2-3lb pork chuck roast
1 Cup beef broth (any broth works, really)
1 Packet onion soup mix
Salt and pepper to taste
1 Freezer pack of vegetables (or you can always use fresh veggies)
Spray crock-pot with cooking spray and turn setting to low. Place pot roast into slow-cooker. Sprinkle half of onion soup mix over pot roast. Top the roast with your vegetables. Pour beef broth over top of vegetables and sprinkle with the remainder of your onion soup mix. Cover and let cook on low setting for 8 hours…or whenever you make it home from the office (wink!) Serves nicely with soda bread or similar. Enjoy!