Beef Pot Roast:

General Instructions: Prepare from THAWED state for best results. Thaw in refrigerator overnight. 


Place pouch on a microwave safe dish. Cut 2 slits in the top of the pouch. Microwave 5 minutes. Let stand 2 minutes before serving. To plate, cut one end off the pouch and empty onto a serving plate.
Hot Water Bath:

Fill a large pan with 3 1/2 quarts of water and bring to a boil. Turn off heat and carefully place the bag in the water. Leave package in hot water for 12-14 minutes. Remove with tongs. Let stand for 2-3 minutes.

Ingredients: Beef, Water, Corn Starch, Dried Beef Stock, Sea Salt, Natural Flavors, Dried Shiitake Mushroom, Malt Extract (Contains Barley), Evaporated Cane Juice, Tomato Powder, Xanthan Gum, Spices.

Rosemary Potatoes:

General Instructions: Prepare from THAWED state(unless otherwise specified) for best results. Product may be refrigerated up to 3 days prior to use. Individual appliance cooking times will vary so adjust accordingly. 


Preheat oven to 350º F. Remove plastic packaging from paper tray. Cover paper tray with foil. Heat for 15 minutes or until warm. Remove foil and heat 5 minutes longer or until lightly browned.
Place vegetables onto a plate to serve.

Remove plastic packaging from paper tray. Place paper tray on a plate in the microwave. Heat for 3-4 minutes, stirring periodically. Place vegetables onto a plate and serve.

Ingredients: Red potatoes, rosemary, olive oil, salt, pepper
 Beef Pot Roast
 Rosemary Potatoes