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Comfort in a bowl is the only proper way to describe this main course. We take USDA Choice Angus Beef Chuck Roast and pressure cook until tender with loads of beef stock, aromatic herbs, new (baby) potatoes, and carrots. Once the pressure releases and our kitchen fills with the most delicious pot roast smells, we pull out the roast and veggies to rapid chill, then we reduce the au jus cooking liquid to make the ultimate beef gravy situation. We package everything together and label with warming instructions for your home oven!
This meal is complete with your choice of two sides:
Browned Butter Whipped Potatoes - We peel, dice, and soak the potatoes overnight in the refrigerator to release as much starch as possible (no gummy mashed potatoes here!) and then rinse them thoroughly the following day. Once cooked until tender, we add our creamy blend of half & half, and melted browned butter! We also add cream, kosher salt, and fresh cracked black pepper then whip until completely smooth.
Million Dollar Macaroni & Cheese - Begins with a béchamel which quickly turns into a mornay sauce with the addition of fresh grated gruyere, cheddar, and monterey jack cheeses. We then add macaroni pasta, portion into your desired serving, and top with, you guessed it, more cheese!
Roasted Harvest Vegetables - If you love roasted veggies, this twist on vegetables is for you! We take sweet potatoes & brussels sprouts and toss in olive oil, sprinkle with Chad’s Vegetable Seasoning blend then roast on a sheet pan in the oven until perfectly tender. We then toss with a roasted garlic and honey glaze which adds a sweet-savory pop of flavor. Reheating is a breeze- pop in your oven until warm.
Tossed Garden Salad - Tossed Garden Salad comes with a blend of iceberg & romaine lettuce, sliced cucumber, cherry tomatoes, radish, shredded carrots, cheddar cheese, and Chad’s fresh-made House Thousand Island dressing!
Buttered Yeast Rolls - Our Buttered Yeast Rolls are made the old fashioned way. Simply shaped into rounds and proofed in a warm temperature room, covered with a linen. We then brush with melted butter and bake until slightly golden in color and you guessed it - brush with melted butter when they come out of the oven.