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Pot Roast Kit
There's nothing like a home cooked meal, and we've got the perfect starter kit to help you make your favorite pot roast recipe.
Grass-fed Chuck Roast, (2.5-pound average)
- 1 1/2 Tbsp olive oil, divided
- 1 chuck roast
- Salt and freshly ground black pepper
- 1 medium Sweet onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 1 1/4 cups cup beef broth
- 2 tsp Worcestershire sauce
- 2.5 lbs. red potatoes, left whole
- 1 lb. carrots peeled and cut into 1-inch pieces*
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
- 2 Tbsp chopped fresh parsley
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
Add remaining 1/2 Tbsp olive oil to pot. Add onion and sauté 2 minutes, add garlic and sauté 30 seconds longer. Pour onion mixture over roast in slow cooker.
Return pot to heat, pour in beef broth, Worcestershire and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds. Transfer to a platter, serve and enjoy!
Don't forget to add rustic Italian bread or Epi rolls to your order to complete your meal!
**Add items in green to your order**