I am a big fan of Robert Rothschild Farm. They make some seriously delicious sauces, dips, rubs, spreads, and condiments. A few months ago I used their amazing roasted pineapple and habanero sauce as a marinade for some tasty kabobs and was hooked. They have a few of their sauces at Costco, but you can also find them online. They have a store locator on their website where you can find local stores that sell their products. I just found out that they are sold in Harmon’s and Dan’s grocery stores in Utah. I am so excited!
Not only do the sauces taste amazing, but they are also all natural. I tried this scrumptious and savory pot roast starter the other day and was pleasantly surprised when I turned the bottle over and saw that I could read and recognize every single ingredient. The first 6 ingredients were onions, water, garlic, red wine vinegar, tomato paste, mushrooms, and the rest of the ingredients were things like spices and soy sauce. Awesome!
I was excited about the idea of a meal starter and was thinking that it would make my life a little easier for one busy night, but I was extra delighted when one bottle of this sauce made us two delicious and very different meals. This sauce was worth every penny!
The first night I used the sauce for a pot roast in my slow cooker. I was so excited for dinner as soon as I opened the jar. It smelled heavenly! It smelled savory and tangy and garlic-y. I already knew dinner was going to be a winner and I was not disappointed. My husband declared it the best pot roast he has ever tasted! So here are the recipes.
Day One: The BEST slow cooker pot roast
3- 4 lb chuck beef roast (remember this is for two nights)
salt and pepper
1 (24.5 oz) bottle of Robert Rothschild Farm Classic Pot Roast Meal Starter
1 onion, quartered
2 large potatoes, quartered
2-3 large carrots, sliced into large chunks
Dump the contents of the Pot Roast Meal starter into your crock pot and carefully place your roast in the middle of the sauce. Salt and pepper the roast and put the lid on your crock pot. Cook for 10 hours on low. After about 8 hours, flip the roast over and add in onions, carrots, and potatoes.
At dinner serve half the pot roast and all of the onion, potatoes and carrots. Reserve 2 cups of the sauce the other half of the roast and dice it into bite size pieces to use for dinner #2.
The next night I made a beef pot roast with the leftover roast and sauce. It was just as flavorful and delicious as the pot roast the night before and the reserved sauce made the preparation a lot quicker and easier.
Day 2: Beef Pot Pie
1 cup peeled potatoes, diced
1 cup carrots, quartered and sliced
1/4 cup butter
1 onion, diced
1/4 cup all purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon pepper
pinch of salt
2 cups of reserved Robert Rothschild Farm Pot Roast Starter sauce
1/2 cup beef broth
2-3 cups of reserved diced pot roast
1/2 cup frozen corn
1/2 cup frozen peas
2 refrigerated pie pastries
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8 minutes or until vegetables are crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, thyme, pepper and pinch of salt until blended. Gradually stir in broth and pot roast sauce. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in pot roast, peas, corn and potato mixture; remove from heat.
- Unroll a pastry sheet into a 9-inch pie plates; trim even with rims. Add pot roast mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.