Bottom Round Flat Seasoned Whole Cooked
 
Preparation instruction: Preparation possibilities: The Ada Valley Pot Roast Low Sodium can be served thinly sliced or sliced and pulled for Pot Roast chunks. Using a mechanical slicer, thinly slice (+/- 1/8”) the whole, refrigerated Pot Roast, being careful to slice across the grain of the meat. Place the slices in a heated pan of au jus, prepared from the natural juices, and hold until serving. Or, heat the whole Pot Roast as listed below and then slice the roast across the grain into 1 ½ inch slices. Then, use a fork and pull the roast into chunks. Place the chunks in a heated pan of au jus, prepared from the natural juices, and hold until serving. HEATING METHOD: Roasts are fully cooked to 160 degrees F (well) internal temperature. Warming to desired serving temperature is all that is required. Heating Pot Roast: Remove roast from bag; save juice. Place on elevated roasting rack; pour ½” of water in pan; keep meat out of water. Pre-heat oven to 300 degrees F. Heat until internal temperature reaches desired temperature. Heating By The Slice: Place individual servings in a pan of heated au jus until warmed through, approximately 1-2 minutes. Steam Table Method: Place whole roast – still in punctured roasting bag on small rack in steam table tray, cover tray with lid and set heat at 145 degrees F for approximately 2 ¼ to 2 ½ hours.

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