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.