Ready for Slow Cooker (Beef Roast)

Unprepared:

COOKING INSTRUCTIONS DO NOT EAT RAW OR UNDERCOOKED MEAT OR VEGETABLES SLOW COOKER (Preferred Method) 1. Remove vegetables and meat from packages and place in 2-4 quart slow cooker. 2. Combine seasoning packet with 1 cup water and pour into slow cooker. Stir to break apart meat. 3. Cook on LOW for approximately 8-10 hours, or on HIGH for 4-6 hours. Verify product reaches an internal temperature of 160 F, as measured by a food thermomether. Longer cook time will result in more tender meat. CONVENTIONAL OVEN 1. Preheat oven to 350 F. 2. Place roast in 4-6 quart oven-safe pot or 8x8x2 oven-safe baking dish. 3. Combine seasoning packet with 1 cup water and pour into baking dish. 4. Remove vegetables from bag and evenly disperse throughout the dish. 5. Cover with lid or foil and cook for 3-4 hours. Verify product reaches an internal temperature of 160 F, as measured by a food thermometer. MULTICOOKER / ELECTRIC PRESSURE COOKER 1. Spray pot with non-stick cooking spray. 2. Mix seasoning with 1 cup of water to make a sauce. 3. Place meat in the bottom of the pot and top with vegetables and sauce. 4. PRESSURE COOK set on normal heat, high pressure, valve closed, for 45 minutes. When the cook is complete, carefully release the steam. 5. Verify product reaches an internal temperature of 160 F, as measured by a food thermometer. Reminder: Appliances vary and you may need to adjust your cooking times accordingly. Always use a kitchen meat thermometer to ensure your beef is cooked to a minimum internal temperature of 160 F. Color is not an accurate indicator of final cooked temperature.