Traditional Pot Roast Preparation

A savory comfort classic seasoned with thyme, rosemary, and garlic for a rich gravy that’s full of flavor.

Traditional Pot Roast Preparation

Included Ingredients

Beef Mock Tender Roast, Onion White (Diced), Spice Bay Leaf, Spice Thyme, Spice Garlic (Minced) (garlic, water, Olive Oil, citric acid (preservative).), Spice Rosemary, Spice Onion Powder, Salt (Salt, calcium silicate (an anticaking agent)), Spice Black Pepper, Baby Carrots, Bouillon Beef base (Roasted Beef And Beef Broth, Salt, Hydrolyzed Corn Protein, Maltodextrin,Caramel Color,Sugar, Potassium Chloride, Onion Powder, Potato Starch, Disodium Inosinate, Disodium Guanylate, Spice Extractives.), Vinegar Balsamic (Wine Vinegar (sulfites), Concentrated Grape Must, Caramel Color.)

Groceries Needed

  • Potato of choice

Optional Additions

  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: When meat is done, remove roast and bay leaf. Skim fat off liquid and pour into saucepan for the gravy. Mix equal parts 1.5 Tbsp cold water and cornstarch . Pour into saucepan and mix well. Heat over medium high heat to boil. Let cook for 2 minutes, or until thickened. Serve over meat and vegetables, with potato of choice.

Low Carb Serving Option:

Serve with veggies, veggie tots, or mashed cauliflower.

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, add 1 cups of water, place in oven proof baking dish, cover and bake at 325F for 2 1/2- 3 hours or until beef is tender and shreds easily (or to internal temperature of 160 F).

Pressure Cooker

Add 1 cup of water and cook for 30-35 minutes on manual, or to internal temperature of 160 F, natural pressure release. May add up to ¼ cup liquid before cooking to bring up to pressure.

Slow Cooker

Using a 1.5-2 quart slow cooker, add 1 cup of water and cook on low 6-8 hours or to an internal temperature of 160° F.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Add 2 cups of water and cook on low 6-8 hours, or to an internal temperature of 160° F.

Pressure Cooker

Add two cups of water and cook on manual for 60 minutes, or to internal temperature of 160° F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Salt and pepper, to taste

Nutrition Facts

Serving Size | 5 oz (142 g)

220 Calories | 7g Total Fat | 6g Carbs | 2g Fiber | 33g Protein | 3g Sugars | 3g Sat. Fat | 500mg Sodium

Allergens: Corn.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.