Beef chuck pot roast 2-1/2 to 4 lb, braise 2-1/2 to 3-1/2 hours. Season with salt and pepper. In heavy pan, over medium high heat, heat 1 to 2 tbsp of oil. Sautee beef until brown, about 3 minutes per side. Pour off fat. Add 1-1/2 to 2 cups liquid (broth, red wine, tomato sauce or water). Cover tightly; simmer over low heat on stove or in 325 F oven until fork-tender, basting occasionally. If desired, add frozen stew vegetable and cook according to package directions. 1. Always remove the meat from the refrigerator (Steaks 30 minutes and Roasts 45 minutes) prior to cooking. 2. Always use tongs to turn or move the meat around while cooking. Using a fork will pierce the meat, which will cause it to dry out. 3. Always let the meat rest after cooking. Steaks - 5 to 7 minutes and roasts - 10 to 15 minutes. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly for your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

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