During our time in the kitchen together, my grandmother Alberta patiently taught me many of the beloved family recipes. Here’s your chance to savor her slow-cooked American classic. This succulent pot roast is topped with a balsamic reduction and served with roasted baby potatoes and rainbow carrots . This one is for the people that love simple, satisfying foods and the grandparents that make them.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.