Make-Ahead Freezer Pot Roast

Prepare the mirepoix by peeling and chopping the carrots, chopping the celery, and dicing the onion. Mince or press the garlic and set aside.

Create an herb bundle by tying the fresh rosemary and thyme sprigs together with a piece of butcher's twine.

Pat the chuck roast dry and season generously on all sides with salt, black pepper, and garlic powder.

In a large Dutch oven, heat olive oil over medium-high heat. Sear the chuck roast on all sides until a deep brown crust forms, then remove from the pot and set aside.

In the same pot, melt the butter. Add the chopped carrots, celery, and onion. Sauté for 5-7 minutes, until the onions become translucent.

Stir in the tomato paste and cook for 1-2 minutes until it darkens in color. Add the minced garlic and cook for another minute until fragrant.

Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 10-15 minutes, allowing the wine to reduce by about half.

Add the herb bundle to the pot, then return the seared chuck roast. Pour in enough beef stock to cover the meat.

Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours, or until the meat is fork-tender and shreds easily.

Once cooked, shred the meat slightly with tongs or forks directly in the pot.

Ladle the pot roast and its gravy into freezer-safe containers or silicone molds. Allow it to cool completely to room temperature.

Once cool, cover the containers and place them in the freezer until frozen solid.

To reheat, place a frozen block of pot roast in a saucepan with a splash of beef broth. Cover and heat over medium-low for about 30 minutes, stirring occasionally to break it up, until fully heated through.

Serve hot over mashed potatoes, egg noodles, or your favorite side.