Tender-cut brisket in our traditional herb beef gravy, served with a root vegetable medley.
Instructions & Tips
Slow Cooker: 8-12 Hrs Low (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)
Pressure Cooker: 20 to 30 minutes from frozen or 15 to 25 minutes thawed.
Pan/Skillet: Completely defrost then pour contents into a pan over medium heat. Cook for 25-35 minutes.
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.