Pot Roast
SERVINGS: 10
PREPARATION: 10 minutes
INGREDIENTS:
- 1 can of Cordon Bleu Slow Cooker Sauce for Pot Roast.
- Approx. 2 ½ -3 lbs of boneless chuck or rump roast, trimmed.
- 5 cups of cut-up fresh vegetables (carrots, celery, onions, potatoes).
- 1 tablespoon of cooking oil.
PREPARATION METHOD:
Slow Cooker
- Place the meat and the vegetables in the slow cooker.
- Pour in the slow cooker sauce and coat well.
- Cover and cook on low heat for 8 hours or on high heat for 4 hours.
Multicooker
- Heat 1 tbsp oil on sauté function. Sear the chuck roast for about 2 minutes on each side.
- Add the vegetables and pour in the slow cooker sauce. Coat well.
- Secure the lid and set the valve to the sealing position. Set to cook for 60 minutes on meat/stew function.
- When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released (check manufacturer’s manual for safe operating directions).
Oven
- Preheat the oven to 300°F
- In an ovenproof dish, sear the chuck roast for about 2 minutes on each side until browned.
- Add the vegetables and pour in the slow cooker sauce. Coat well.
- Cover and cook in the oven for 4 hours.
