To make pot roast, you first brown a beef roast in a pan and then braise it slowly in liquid in an oven, on a stove top or in a slow cooker. You can create a simple, one-pot meal by adding carrots and potatoes to the pan as the roast is cooking. Save money by using a tougher, less expensive cut of beef, such as a chuck or shoulder roast, when making pot roast; slow-cooking the meat will make it moist and tender. Pot roast can be safely frozen in your freezer for several months.
Slice the hot pot roast so that it cools down faster. You can also cool the meat quickly by placing it in the refrigerator for one hour before packaging it for freezer storage.
Place the pot roast slices in a rigid, freezer-safe plastic storage container and pour the roast's cooking liquid or gravy over the meat slices to prevent them from drying out during the freezing process. Allow a 1/2-inch head space for expansion.
Wipe any liquid or gravy off of the rim of the container with a paper towel before pressing an airtight lid onto the container firmly.
Create a label for the container by writing the storage date onto a piece of freezer tape. Press the label onto the container as a handy reference.
Store the pot roast in a freezer set at 0 degrees Fahrenheit for two to four months.
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Elizabeth Arnold has written for a wide variety of publications and websites. Her experience includes writing travel features for "Recommend" magazine and packaging marketing copy for both Metro-Goldwyn-Mayer and Warner Bros. consumer products. Recently, Arnold was a staff writer for "Special Events" magazine. Arnold studied English at the University of Wisconsin-Milwaukee.