For tonight’s warm and comforting meal, we’re serving up our version of traditional pot roast. Tender beef, slow-cooked in red wine jus, is shredded and served over a melange of flavorful carrots, celery, and onions seasoned with rosemary and garlic. The dish is finished with roasted pearl onions and served with a hearty side of roasted Yukon potatoes seasoned with rosemary and roasted garlic.

Ingredients: red potatoes, beef chuck, carrots, celery, pearl onions, water, onions, red wine vinegar, cabernet sauvignon wine (grapes, sulfites), garlic, roasted garlic oil (olive oil, garlic), olive oil, concentrated crushed tomatoes (tomatoes, salt), roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine)), dried onion flakes, thyme, rosemary, sea salt, granulated onion, granulated garlic, parsley, dried chives, smoked black pepper (pepper, smoke flavor), black pepper