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Angus Beef Pot Roast & Root Vegetables

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A Sunday dinner classic elevated to gourmet heights, this pot roast starts with aged Angus chuck for a tender roast with plenty of meaty flavor. Seasoned with garlic and fresh herbs, it's oven seared, then braised in a rich veal demi-glace. An extraordinary dish, it pairs beautifully with our Roasted Root Vegetables (see page 19) for a meal that will have them singing your praises. Two 3 lb. roasts, each serves 4-5.

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Item #: PTV55

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Pot Roast: Defrost Pot Roast completely under refrigeration (up to 2days). Stovetop method: place thawed Pot Roast in a large pot of simmering water for 20-30 minutes or until fully heated throughout. Make sure the water is not at a rolling boil, and even taken off heat (if water is steaming it’s hot enough to reheat). Oven method: Preheat oven to 325 degrees F, follow Stovetop method but reduce time in simmering water to 15 minutes. Remove from water and allow to cool 10 minutes. Carefully cut open side of pouch and place entire contents (pouring liquid over roast) in an oven safe baking dish. Continue heating for 15-20 minutes or until heated throughout (to 165 degrees). Serving preparation: Once done, pour sauce into a separator and skim the fat from the top (extra fat is normal with this cut of meat). The remain jus liquid can be used as is, or reduced in a pan to desired consistency (also can add sautéed onions, mushrooms, or garlic if desired). Slice with a serrated knife and serve with liquid on side.

Root Vegetables: Defrost in refrigerator overnight. Preheat oven to 350F. Remove plastic from around the container and place on a cookie sheet. Bake for 25-30 minutes. An internal temperature of 158 degrees must be reached.


Pot Roast: Braised Angus Beef, Demi Glace De Veau (Veal Stock [Water, Roasted Veal Bones, Carrots, Celery, Onions, Tomato Paste, Parsley Stems, Garlic, Rosemary, Thyme, White Peppercorns, Bay Leaves], Demi Glace Sauce Mix [Food Starch-Modified, Dried Beef Stock, Dextrose, Beef Fat, Salt, Tomato Powder, Autolyzed Yeast Extract, Gelatin, Caramel Color, Onion Powder, Beet Powder, Xanthan Gum, Artificial Wine Flavor, Garlic Powder, Mushroom Powder, Citric Acid, Extractive Of Carrot, Disodium Inosinate, Disodium Guanylate, Spice Extractive, Poly Sorbate 80 (An Emulsifier)]). Kosher Salt, Thyme, Rosemary, Black Pepper, Granulated Garlic Powder.

Root Vegetables: Red Potato, Butternut Squash, Turnips, Parsnips, Red Onion, Blended Oil (80% Soybean Oil, 20% Pomace Olive Oil), Parsley, Seasoning (Chili Powder, Rosemary, Thyme, Black Pepper), Salt. Contains: Soy

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