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.
Always refer to the actual package for the most accurate information