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: yukon gold potatoes, chuck roast, onions, carrots, celery, pearl onions, cabernet sauvignon wine, garlic, roasted garlic oil (olive oil, garlic), crushed tomatoes (fresh tomatoes, salt, citric acid), olive oil, red wine vinegar, dehydrated onion flakes, thyme, rosemary, 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), sea salt, granulated onion, granulated garlic, parsley, smoked black pepper, black pepper, dried chives