Seasoned Beef Pot Roast

$23.98$119.90

  • Delicious Homemade Flavor
  • Save Hours Of Slow Roasting
  • Heat The Whole Roast Or Individual Portions In Oven Or Microwave After Cooking, Use Natural Juices To Make Au Jus Or Gravy (See recipe below)
  • Priced Per Pound
    1/2 lb per person recommended for sit down
    1/3 lb per person recommended for buffet or large gatherings

$11.99 per lb

(Final Price will vary slightly based upon final poundage)

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Description

Seasoned Beef Pot Roast

  • Fully cooked pot roasts feature delicious homemade.
  • Whole roasts and individual portions heat in the oven or microwave saving hours of preparation time.
  • Made from premium quality beef and oven roasted to perfection, our beef roasts are lean and tasty and ready for slicing and serving.  The Boise Bistro Au Jus, Dijonaise/Horseradish sauce and our Sour Dough Batard make excellent French Dip Sandwiches.

Care Instructions

  • We have done the slow roasting for you ,saving hours of preparation time.  Made from premium quality beef and oven roasted to perfection, our Beef Roasts are lean and tasty,  ready for slicing and serving.
  • Just heat in the oven, stove top, crock pot or microwave.
  • Remove Pot Roast from the packaging, and place into roasting pan with juices.
  • Cover with foil or lid and warm in a 350° oven to an internal temperature of 160°.
  • Remove from oven, let rest 15 minutes, and slice as desired and top with your favorite gravy or sauce, then serve.

Recipes

Boise Bistro Market Au Jus Recipe

1 large yellow onion chopped fine
1/4-1/2 cup of butter
1-2 cans 15 oz Swanson Beef Broth
1 cup of water (use more if needed).
1 tsp dried rosemary
1 tsp dried thyme
1 tsp pepper
1 Tbls ground garlic powder
Prime Rib Roast Juice
1/4-1/2 cup of dry sherry

Sauté finely chopped onion in melted butter until translucent. Add all other ingredients except dry sherry.
Bring mixture to a boil.

Turn heat to very low and simmer until all flavors blend (about 30 minutes).  Remove from heat and add the dry sherry. (Sometimes our Sherry makes it into the sauce)

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