Sunday Pot Roast Ingredients Chuck Roast, cut into 3-inch cubes Or use veal stew meat MINOR’S® Beef Gravy Concentrate MINOR’S® Roasted Garlic Flavor Concentrate MINOR’S® Herb de Provence Flavor Concentrate MINOR’S® Roasted Mirepoix Flavor Concentrate Olive oil Carrots- peeled, bias-cut Onions, white, large dice Celery Salt and pepper to taste Chef Allan Gazaway Build It In a small mixing bowl, whisk Roasted Garlic, Roasted Mirepoix and Herb de Provence Flavor Concentrates with olive oil. Set aside a portion of this paste for later use. Rub cubes of Chuck roast with paste and let sit for up to 8 hours. In a large Dutch oven, sear the Chuck Roast cubes on all sides and set aside. Add olive oil and remaining vegetables to Dutch oven. Sauté for five minutes, then return the Roast to the Dutch oven. In a separate saucepan, prepare Beef Gravy Concentrate per directions. Add reserved seasoning paste to the prepared gravy. Add prepared gravy to Dutch oven to desired depth. Cover and place in 375-degree oven, cook until fork tender. Salt and pepper to taste. Serve with remaining herb gravy with starch of choice. Share this recipe: More Like This Plant Forward Make it with MINOR’S®: Vegan Alfredo Industry Trends That Wing Thing Plant Forward Veganuary: Challenge Accepted Ingredients The Role of Acidity in Flavor
