Red Fork Slow Cook Sauce, Sunday Pot Roast

Red Fork Slow Cook Sauce, Sunday Pot Roast

Red Fork

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With porcini mushroom and red wine. Serves 4+. Just add beef. Cooking Demo: A better way to slow cook. We love the aromas of slow-cooking pot roast - especially on Sundays at home. This rendition, studded with luxurious porcini mushrooms and fresh garlic, fills us with joy
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Salt, Black Pepper, Thyme, Celery, Expeller Pressed Canola Oil, Carrot, Roasted Garlic, Roasted Onion, Burgundy Wine (May Contain Sulfites), Tomato Puree (Filtered Water, Tomato Paste), Balsamic Vinegar (Wine Vinegar, Grape Must, May Contain Sulfites), Dehydrated Mushrooms with Porcini


Serves 4-6. Sunday Pot Roast: 2 to 2-1/2 pounds beef chunk roast; 1 pouch Red Fork Slow Cook Sauce; 2 cups broth or water. Optional: 1 pound peeled carrots, 2 inch pieces; 1 to 1-1/2 pounds small potatoes, halved. 1. Preheat oven to 350 degrees. 2. Brown roast in 2 tbs oil in Dutch oven over med-high heat until golden, about 5 min per side. 3. Add sauce and broth. Cover; cook in oven until fork-tender, 2 to 3 hrs (If using, add optional vegetables after 1 hr). Slice meat; season with salt. Serve with pan juices. Variation: Brown beef as directed. Put beef, sauce and 1 cup broth in a slow-cooker. Cover and cook on low until fork-tender, 6 to 8 hrs. Add vegetables halfway through cooking. Pouch not intended for microwave use.

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