Pot Roast - make ahead, make extra, freeze for later

I would rather eat Pot Roast than steak.  The girls are both working tonight, we are eating beef.
I have tried various Pot Roast recipes over the years.  I come back to my mother's onion soup and ketchup.
It is delicious.
My mother always made a brisket.  Living in Oakville it is not always  easy to get brisket.  I am making a boneless Blade Roast (also called Chuck Roast).
You need a roast with some fat in it.  Eye of the round is too lean for this recipe.
I am not fond of outside round, it tends to come out dry.  Any other "pot roast" cut will do.
My brother and mother swear by seasoning the roast the day before.  Many times I just season the roast and put it right into the oven and it comes out great.  If you have the time, do it ahead if you don't no problem.
You can put all of the ingredients in a slow cooker and leave it for the day.
This roast is best made ahead, cooled, sliced thinly and then put back into its juice and warmed.
I like to make a big roast, slice it up and package portions in the freezer in zip lock bags for a quick meal.
Pot roast makes the best sandwiches.  You can freeze sandwich size portions as well.

Pot Roast
1 3-5 pound Pot roast (Boneless Blade, Chuck, Brisket)
1 tablespoon granulated garlic
1/2 cup ketchup
1 package dry onion soup mix
1/2 cup coffee (I save some from the morning or make instant)

Rub the granulated garlic into the roast.   Cover the roast with ketchup, pour the onion soup over the ketchup and rub into the roast.  Put roast into roasting pan with cover.  Pour coffee over the roast.  Cover to bake.  If you don't have a covered roaster cover a pan or casserole dish tightly with foil

Bake at 350 for 2 1/2 to 3 hours until soft.  Test with a meat fork - if it goes in with no resistance the roast is done.  Remove roast from pan and let sit at least 15 minutes before slicing.  Slice as thinly as you can.  Place in casserole dish and pour juice over roast to serve.  You can cut the roast ahead of time, cover the casserole dish with foil and keep it warm in the oven.
Serve with Horseradish

Meat and Juice ready for the freezer for another meal

A sandwich size portion