Red Fork Sunday Pot Roast Slow Cook Sauce

Red Fork Sunday Pot Roast Slow Cook Sauce

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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Tomato Puree (Filtered Water, Tomato Paste), Burgundy Wine (May Contain Sulfites), Roasted Onion, Carrot, Dehydrated Mushrooms With Porcini, Celery, Roasted Garlic, Balsamic Vinegar (Wine Vinegar, Grape Must, May Contain Sulfites), Salt, Expeller Pressed Canola Oil, Thyme, Black Pepper.


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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