Slow Cooker Organic Pot Roast

Beef , Main Dish , Microwave/Oven Bag , Slow Cooker

This succulent and savory slow cooker recipe brings all the flavor of your favorite pot roast dish without any of the hard work.

Courtesy of Chef Mark Cleveland

Serves 4 to 6 per bag

Sauce:

½ Cup Broth
½ Cup Red Wine or Broth or Apple Juice
1 Tbs Corn Starch or AP Flour
1 ½ Tbs Worchester Sauce
1 ½ Tbs Soy Sauce
½ Tsp each Salt & Black Pepper
1 Tbs Favorite Herb Blend (I used Herbs de Provance) or Everson Salt-Free Seasoning Blend

Main Ingredients:

1 ¾ Pounds Chuck Roast
2 Ribs Celery, stringed & sliced
1 ½ Cups Root Vegetable Medley, peeled & sliced
2 Medium Shallots, peeled & quartered
4 to 6 Large Shiitake Mushrooms, stems removed

BUY THIS RECIPE'S BAG

Stir the sauce ingredients together & set aside. String the celery ribs as shown in the video. Load into RCG! standard bag along w/ the root vegetable medley. I used parsnip, rutabaga & turnip, but conventional root vegetables like carrots & potatoes work well too. Peel & quarter the shallots and add to the bag. Shake to spread out the bag in an even layer. Lay the roast on top of the vegetables, tuck in the whole mushroom caps. Whisk the sauce & pour into the bag. Seal the bag.

Cooking Instructions: Put the sealed bag into your slow cooker & cook on low for 8 hours or high for 5 hours. Let rest 10 mins before opening the bag. Garnish w/ fresh herbs sprigs & serve w/ favorite RCG! sides like Pie Spice Rainbow Carrots & Lemon Sesame Ginger Broccoli & Cauliflower.

NOTE: Ready. Chef. Go! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. This elegant dinner cooks itself in the slow cooker w/ practically no clean up and will become a family favorite.

Slow Cooker Organic Pot Roast

Beef , Main Dish , Microwave/Oven Bag , Slow Cooker

Q&A

This succulent and savory slow cooker recipe brings all the flavor of your favorite pot roast dish without any of the hard work.

Courtesy of Chef Mark Cleveland

Serves 4 to 6 per bag

Sauce:

½ Cup Broth
½ Cup Red Wine or Broth or Apple Juice
1 Tbs Corn Starch or AP Flour
1 ½ Tbs Worchester Sauce
1 ½ Tbs Soy Sauce
½ Tsp each Salt & Black Pepper
1 Tbs Favorite Herb Blend (I used Herbs de Provance) or Everson Salt-Free Seasoning Blend

Main Ingredients:

1 ¾ Pounds Chuck Roast
2 Ribs Celery, stringed & sliced
1 ½ Cups Root Vegetable Medley, peeled & sliced
2 Medium Shallots, peeled & quartered
4 to 6 Large Shiitake Mushrooms, stems removed

BUY THIS RECIPE'S BAG

QUESTION 1?

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QUESTION 2?

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