Store unopened at room temperature for up to 12 months. Refrigerate after opening and use within 7 days.

Season 3 lb. to 4 lb. (1.5 to 2 kg) beef chuck roast with salt and pepper.
In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil. Add roast and sear on all sides, 8 to 10 minutes.
Slow-cooker method: Transfer roast to slow-cooker insert and add pot roast starter. Cover and cook on high until meat is fork-tender, 5 to 6 hours, adding 2 coarsely chopped carrots, 1 diced yellow onion and 1 lb. (500g) baby red potatoes, halved, after about 2 hours.
Oven method: Transfer roast to a plate. Pour off excess fat from pot. Add pot roast starter; bring to a simmer, scraping up any browned bits. Return roast to pot. Cover and cook at 325°F (165°C) until meat is fork-tender, 2 to 3 hours, adding vegetables in the last hour of cooking.
Carve roast, skim fat off the sauce and spoon sauce over meat.
Serve with vegetables alongside.
Serves 6.

Williams Sonoma Classic Yankee Pot Roast Starter