Pot Roast

Cooks In Cook & Hold Ovens

.

Ingredients

2kg beef neck ; 300g carrot; 300g onion; 300g celery; 1L brown sauce*; salt and pepper

  * Sachet or powder

Preparation

Step 1: Preheat the Cook & Hold at 120℃.

Step 2: Cut all the vegetables into 3cm x 3cm cubes. Place the beef and vegetables into the deep tray then mix the hot brown sauce in.

Step 3: put this tray into the Alto-Shaam Halo Heat™ Cook & Hold, set to cook at 120℃ for 3 hours. Then hold at 60℃ overnight.

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