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Sunday Pot Roast

Seasoned with a coarse sea salt, pepper, garlic & red pepper blend…. it’s slow-roasted for the richest flavor!

  • Preparation: 10 min
  • Cooking: 2 h
  • Ready in: 2 h 10 min


  1. Preheat oven to 350F.
  2. Place meat in 4-quart roasting pan. Pour beef broth over meat and sprinkle with Chicago Steak & Chop; cover and roast for 1-1/2 hours.
  3. Uncover meat and scatter potatoes, carrots, and onions around roast. Cover and bake 1-1/2 hours or until meat is tender.
  4. Remove meat from pan, cover with foil and let roast rest for 10 min. Slice and arrange on serving dish; surround with vegetables.
  5. Place baking pan on stovetop over medium heat. Sprinkle flour over juices in pan. To thicken sauce, scrape bits from bottom and stir for 5 to 8 min. Serve with meat and vegetables.

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