• Open the can of tomato sauce.
• Place the beef roast into the base of the slow cooker and season with salt and pepper. Add the baby potatoes around the beef roast.
• In a small mixing bowl, whisk together the tomato sauce, Worcestershire sauce, minced onion, minced garlic and dried rosemary. Pour the sauce over the top of the beef roast and potatoes.
• Set the slow cooker on low and cook for 8 hours. Once cooked, spoon the baby potatoes and beef roast onto plates.
• Prepare the veggies.
• Serve English-Style Pot Roast with baby potatoes and side of veggies.

Freezer Meal Instructions

• To a gallon-size plastic freezer baggie, add the beef chuck roast, tomato sauce mixture, and salt and pepper. *Do NOT add the baby potatoes at time of freezing.
• Remove as much air as possible and seal. Add label to baggie and freeze.
• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker. Add the baby potatoes with the frozen meal and then cook low for 8 hours.
• Serve roast and potatoes with veggies.