Recipes | Slow-Cook Classics

Sunday Pot Roast

with porcini mushroom and red wine

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 whenever it’s cooking. 

Serves 4-6  |  Cooks in 2-3 Hours
  • Recipe

    Ingredients

    2     to 2½ pounds beef chuck roast
    1      pouch Red Fork® Slow Cook Sauce
    2     cups broth or water

     

    Optional
    1     pound peeled carrots, 2 inch pieces
    1     to 1½ pounds small potatoes, halved


    Instructions

    1.    Preheat oven to 350°.
    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.

  • Related Products
  • Related Recipes

    Easy comfort cooking. Just brown beef or pork and add the Red Fork sauce to slow-cook updated
    renditions of these American classics.

  • Cooking Demo
    Sunday Pot Roast

Ingredients

2     to 2½ pounds beef chuck roast
1      pouch Red Fork® Slow Cook Sauce
2     cups broth or water

 

Optional
1     pound peeled carrots, 2 inch pieces
1     to 1½ pounds small potatoes, halved


Instructions

1.    Preheat oven to 350°.
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.