Chuck Pot Roast

For tonight’s warm, comforting meal, we’re serving up a succulent spin on traditional pot roast. Tender beef chuck, slow-cooked in red wine jus, is shredded and served over a flavorful melange of roasted 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 Gold potatoes seasoned with rosemary and roasted garlic.

Ingredients: Red Potatoes (Red Potatoes, Sodium Metabisulfite (Added To Maintain Color)), Beef Chuck (Beef, Water, Sea Salt, Dehydrated Onion, Dehydrated Garlic), Carrots, Celery, Pearl Onions, Onions, Water, Garlic, Roasted Garlic Oil (Olive Pomace Oil, Garlic), Olive Pomace Oil, Dried Onion Flakes, Roasted Chicken Stock (Chicken Stock, Roasted Chicken Stock, Mirepoix Stock (Made Of Carrot, Celery And Onion Stocks, Dried Chicken Stock, Salt, Gelatin, Water, White Wine)), Thyme, Sea Salt, Rosemary, Toasted Garlic, Reduced Brown Stock ((Veal Bones, Water), Beef Stock, Mirepoix Stock (Made Of Carrot, Celery And Onion Stocks), Red Wine, Tomato Paste, Gelatin, Salt, Carrot Stock, Celery Stock)), Parsley, Dried Chives, Smoked Black Pepper (Pepper, Smoke Flavor)