For this warm and comforting meal, we’re serving up an ultra-savory beef brisket pot roast. Tender beef—rubbed with onion, garlic, and ground mustard—is slow-cooked until fall-apart tender and served with roasted pearl onions and browned butter mashed potatoes with chives. You’ll also find a side of rosemary-seasoned baby carrots accented with a slightly smoky onion butter.

Ingredients: carrots, beef brisket, yukon gold potatoes, pearl onions, water, sour cream (cultured cream), unsalted butter (pasteurized cream, natural flavorings), olive oil, reduced brown stock base ((veal bones, water), beef stock, mirepoix stock (made of carrot, celery and onion stocks), red wine, tomato paste, gelatin, salt, carrot stock, celery stock), whole milk, sea salt, parsley, granulated onion, granulated garlic, onions, black pepper, dried chives, dried onion flakes, rosemary, nonfat dry milk (nonfat dry milk, lactose, vitamin a palmitate and vitamin d3), ground mustard seed, liquid smoke (water, hickory smoke concentrate), apple cider vinegar, smoked black pepper (pepper, smoke flavor)