I thought pot roast was dead and gone. A relic of the 1950’s long banished from our dinner tables. Evidently I was wrong because during a recent discussion, I was dressed down and provided with a long list of reasons why the pot roast is still king. I discovered that pot roast tends to bring up some comforting childhood memories and a great deal of emotion!

I’m not generally a fan of one-pot meals. I love fancy food. The more complicated and intricate the better. I enjoy the challenge. But when it comes to everyday meals, I give in. Convenience is key. I happened upon the Pot Roast Cooking Sauce in the new Loblaws Insider Report. Perhaps a sign that a pot roast was in my future? I’m not totally unopposed to trying new spins on old classics.

The recipe was easy enough. Buy large roasting meat. Check. Carrots, onions, turnips and garlic. Check, check, check, check. Chicken broth. Check. Brown the meat. Pretty easy so far.

Chop up the vegetables and then sauté them.

Add the stock and sauce to the pan and bring to a simmer. Add the meat, cover and bake in the oven at 325 degrees for 3-3-1/2 hours. Unfortunately, this is where my pictures end. I’m quite forgetful and after 3 hours of cooking I simply didn’t remember to take a picture of the final product. Quite duh, I know. But here’s an image of pretty much how it looked.

I was impressed with the ingredients in the sauce. Water, tomato paste, onion, balsamic vinegar, burgundy wine, garlic, roasted portobello mushrooms, red wine extract, salt, beef suet (beef fat), spices, modified corn starch, seasoning and dehydrated onion. Pretty healthy. I can tell you that the PC Pot Roast Cooking Sauce added tremendous flavour and had no-fail cooking instructions. And it was a bargain at $2.49. It made my life easier and I will certainly use it again.