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Perfect Pot Roast - Simplified Print Email


A simplified recipe broken down for cooking in either the crock-pot, Dutch Oven or roasting pan.

1 Tony’s Perfect Pot Roast (Meat dept)
1-2 Fresh Veggie Stew Packs (Produce dept)
1 glass red wine (optional)
4 cups low sodium Beef stock, or water (More Than Gourmet Glace di Viande / beef stock suggested)

Crock-Pot
Add Tony’s Perfect Pot Roast, wine (if using) and stock or water to crock-pot and cook on high for 3-5 hours, or low for 8-10 hours. Veggies can be added at the beginning of cooking if you like them very soft, or at the last 1/4-1/2 of cooking time if you like them more textured. Skim fats ands serve.

Dutch Oven
Add Tony’s Perfect Pot Roast, wine (if using) and stock or water to Dutch Oven, cover and cook at a low simmer until tender - about 4-5 hours, depending on personal taste. Add veggies after about 3 hours. Skim fats ands serve.

Roasting Pan
Add Tony’s Perfect Pot Roast, wine (if using) and stock or water to pan, cover and cook in the center of a 300 degree oven until tender - about 5-6 hours, depending on personal taste. Add veggies after about 3-4 hours. Skim fats ands serve.

Chef’s Notes:
Dutch Oven or Roasting Pan: For richer flavor; brown both sides with a little oil on the stovetop, remove roast, add wine and deglaze pan, stirring with a wooden spoon to dissolve brown bits and cooking until wine is almost gone. Add back roast and stock and continue with recipe.

If a thicker jus is desired: Remove ˝ cup of the juices, cool, whisk in cornstarch and slowly stir back into the pot - simmering until thickened. Allow about ˝ TBS cornstarch per cup of liquid.

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