PRE-COOKED • CHUCK ROLL • TRIMMED
Pot Roast and Brisket are peppered and smoked in traditional smokehouse.
|ITEM #||PRODUCT||PACK / SIZE|
|10116||Pot Roast, Chuck Roll||2/10-12 lb|
|10159||Cooked Seasoned Brisket, Trimmed||2/7-9 lb|
• Pot roasts are fully cooked. Warming to desired serving temperature is all that is required.
• Reheating Method #1: When roast is thawed but still firm, remove from bag, saving juices, and slice to desired thickness. Shingle sliced product onto a steam table pan and cover with hot Au Jus/gravy for the time required to completely heat. The amount of time required to heat throughout will vary with the slice thickness.
• Reheating Method #2: Remove thawed roast from bag, saving the juices, and place in a shallow pan, cover roast with foil and place in a pre-heated 275°F oven for about two hours or until the center of the roast reaches 130°F – 135°F. Use a thermometer to determine internal temperature. Allow roast to stand for 20 minutes. Slice and serve.