Akaushi Pot Roast
Akaushi Pot Roast served with roasted baby carrots and baby potatoes
Ingredients
¼ cup
Kowalski's Signature Classic Garlic & Herb Rub (from the Meat Department)
3 lbs.
Kowalski's Certified Akaushi Boneless Chuck Shoulder Pot Roast
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
diced onion
1 cup
diced carrot
1 cup
diced celery
2 tbsp.
water
½ cup
Kowalski's Beef Demi-Glace (from the Meat Department)
Directions
- Sprinkle seasoning evenly on all sides of roast.
- In a large skillet, heat oil over medium heat; brown roast on all sides (about 15 min. total).
- Transfer roast to a slow cooker; set aside.
- Add vegetables and water to the skillet used to brown the roast; sauté for about 5 min., stirring to loosen browned bits of roast from bottom of pan.
- Stir in demi-glace; pour vegetable mixture over meat in slow cooker.
- Cover and cook on high for 5-6 hrs. or on low for 10-12 hrs.
Tasty Tip:
- You can also substitute a 16 oz. pkg. of Kowalski’s Mirepoix (from the Prepared Produce Section) for the onion, carrot and celery called for in this recipe.
