Root Vegetable Pot Roast

Root Vegetable Pot Roast

  • $12.95

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Tender slow braised pot roast braised in beef stock and red wine with carrots, parsnips, onions and potatoes.

Remove plastic cover from container and set aside any garnishes.

  • Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
  • Microwave: 2-3 minutes or until warm throughout.

Garnish and serve.

beef chuck-eye roast, carrot, celery, potato, parsnip, onion, beef broth, red wine, tomato paste, bay leaf, thyme, balsamic, butter, garlic, salt, pepper
Allergens:  milk
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies. 
  • Calories: 755
  • Fat: 33g
  • Carbohydrates: 35g
  • Protein: 74g

At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary.  Nutritional info is an estimate and may exclude marinades and brines.