Beef Pot Roast:

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

Microwave:

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. 

Oven:

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.
 
Microwave:

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