A little heads up - I did the spice rub the night before to increase the flavor ... just rub it on and pop it into the fridge overnight - simple easy advance planning step!

I used my 6 quart slow cooker.  You could very easily scale this recipe down by half and use a 3 quart slow cooker.  When I buy roasts from the store that are larger than what I want to cook at a particular time - I simply cut the roast into the size(s) I want.  And the remaining piece(s) go into the freezer for later when I want to cook another meal from scratch. 

Now - if you want to have leftovers - then go for it and if you are new to leftovers and need ideas - check out the Leftover Makeover page for recipes, ideas and hopefully some inspiration! 

And I must mention - if you have leftovers and perhaps your schedule isn’t going to allow you to eat the leftovers for a few days out - then freeze the leftovers in portion sizes that you can easily warm up when you need a quick meal.  I portion out smaller amounts of chili, for example, to freeze for lunches, and then a larger portion(s) for dinner or if we are having friends over or going to a potluck.

I realize this is probably so basic for most people - but I certainly did not know this and I couldn’t afford to let food go to waste.  So I researched, prayed and started going to work on making the leftovers sometimes better than the first meal!

So ... back to the pot roast!  I call this “Jazzed Up Packet Pot Roast” because I used one of the store-bought packets - and kicked up the flavors with a few additions and enhancements.  Phenomenally delicious is all I can say!  I served some buttered noodles on the side - but that’s not even necessary!  Oh - but serving this with the Small Batch Country-Style Yeast Bread is required (smile)!

Ok, last thought ... about the buttered noodles on the side ... I don’t combine them with the pot roast, nor did I add the butter right to the saucepan after they were cooked and drained - the butter was placed on them as we spooned them into the serving dishes - WHY?  Because I’m always thinking ahead ... and the extra noodles that I have leftover can be added to soup, made into a cheesy pasta bake - or even served in a cold pasta salad.  If you are too exhausted to even think ahead (been there) - the more plain they are left when they go into the fridge, the better - just put them in a container (or even a plastic zip bag) and pop in the fridge ... and come Wednesday night when you are tight on time and need some dinner ... they will be there waiting for you ... and that’s a lovely thing.

Here you go ...


  1. - 1 - 2 Tablespoons Beef Roast Seasoning  (www.penzeys.com)

  2. - 1 - 2 Tablespoons English Prime Rib Rub  (www.penzeys.com)

  3. - 1 - 2 Tablespoons kosher salt

  4. - 1 Tablespoon vegetable or canola oil

  5. - 2 pound beef chuck roast

  6. - 2 russet potatoes, peeled and quartered

  7. - 3 large carrots, peeled and cut into large pieces (about 4 pieces per carrot)

  8. - 1 large onion, peeled and cut into large quarters

  9. - 6 celery tops with leaves

  10. - 1 (14.5 ounce) can diced tomatoes

  11. - 1 Tablespoon Red Wine Vinegar

  12. - 1 Tablespoon light brown sugar

  13. - 1 store-bought packet Pot Roast Seasoning  (I used McCormick’s)

  14. - Handful of fresh flat-leaf parsley sprigs  (I grow on my patio)

  15. - Handful of fresh thyme sprigs  (I grow on my patio)

  16. - 1 dried bay leaf

  17. - Fresh parsley for garnish (optional)


Combine the first 3 ingredients together in a small bowl.  The night before you plan to cook the roast, rub the spice mixture over all the sides of the meat.  Place the meat into the fridge.

When ready to cook, remove the meat from the refrigerator about 30 minutes prior to heating the oil.  Then ... warm the oil in a large skillet or Dutch oven over medium-high heat.  I normally wait until the oil reaches 350 degrees before I start to sear the meat.  (I check the temperature using my infrared thermometer from a hardware store).  Then carefully place the roast in the hot pan and allow it to get nice and brown ... leave it alone while it’s searing in order to get that nice color.  Repeat until all sides of the meat are brown.

Add the browned roast to the pot of your slow cooker.  Add the potatoes, carrots and half of the onions around the roast and lay the celery tops on top of the roast.

Pour the tomatoes, pot roast packet of seasoning, red wine vinegar and brown sugar into a 2 cup measuring cup.  Stir to combine and pour over the top of the roast and vegetables.

With kitchen twine, tie the parsley and thyme together and place on top of the roast, or nestle it in to the side of the roast, so it is partially covered by tomatoes.  Add the bay leaf to one side of the roast as well.

Place the lid on your slow cooker and cook on LOW for 8 - 10 hours.  This is not necessary - but if you are at home about half way through the cooking time, give the meat and vegetables and little stir, spooning some of the cooking liquid over the top of everything.  * Note, we have cooked ours for 10 hours before and it’s delightfully tender, falling apart as you remove it from the slow cooker.  So depending on how you like your meat would likely determine 8 or 10 hours.

Once the cooking time is up - remove the lid from your slow cooker.  With heat-proof tongs, pull out the celery tops and leaves, the bay leaf and the bouquet of herbs.  Discard.  Remove the meat and vegetables and place on a serving platter.  Sprinkle chopped fresh parsley over the top and serve alongside noodles - or just as it is with spoonfuls of the gravy served over the top!  But don’t forget the Small Batch Baking Country-Style Yeast Bread to go alongside!

And don’t you dare throw out any leftovers ... I have a couple of ideas that we love to eat coming this way very soon!  I store the leftovers as separately as possible to allow for more versatility in creating future meals.  ENJOY!!