Yield: 10 Servings Pot roast : 5 lbs. beef chuck roll, neck off 2½ tsps. salt ¾ tsp. ground black pepper 1¼ oz. all purpose flour 1½ tsps. olive oil ¾ oz. beef base 3 cups, 3 Tbsps. hot tap water 3 cups, 3 Tbsps. apple cider 1½ tsps. ground sage Mapl e Ba ked Root Vegeta bles: 5½ oz. whole carrots, peeled 5½ oz. whole white turnips, peeled 5½ oz. whole yellow turnips, peeled 5½ oz. red organic potatoes, diced ½” 5½ oz. whole red onions, diced ½” 11¼ oz. whole fresh beets with tops, peeled ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.