Serving as a Standard of Excellence.

Low Sodium Beef Pot Roast Portions

Item # 27882Low Salt Pot Roast

Product Features:

  • 80 mg. of sodium per serving
  • Slowly oven roasted until well done
  • Midly seasoned USDA select chuck portions
  • Trimmed to less than 1/8" fat
  • 30/3 oz. portions per case (4.9 oz. total packaging weight per portion)
  • Delivered frozen with a 1 year shelf life

Preperation Instructions:

THAWING: Remove roast from box and place on sheet pan in 34-40 degrees F refrigerator. Leave space between roasts for air circulation. Do not remove protective cooking bag. Allow approximately two days for roasts to completely thaw.

PREPERATION POSSIBILITIES: The Ada Valley Pot Roast Low Sodium can be served thinly sliced or sliced and pulled for Pot Roast chunks. Using a mechanical slicer, thinly slice (+/- 1/8”) the whole, refrigerated Pot Roast, being careful to slice across the grain of the meat. Place the slices in a heated pan of au jus, prepared from the natural juices, and hold until serving. Or, heat the whole Pot Roast as listed below and then slice the roast across the grain into 1 ½ inch slices. Then, use a fork and pull the roast into chunks. Place the chunks in a heated pan of au jus, prepared from the natural juices, and hold until serving.

HEATING METHOD: Roasts are fully cooked to 160 degrees F (well) internal temperature. Warming to desired serving temperature is all that is required.

HEATING POT ROAST: Remove roast from bag; save juice. Place on elevated roasting rack; pour ½” of water in pan; keep meat out of water. Pre-heat oven to 300 degrees F. Heat until internal temperature reaches desired temperature.

HEATING BY THE SLICE: Place individual servings in a pan of heated au jus until warmed through, approximately 1-2 minutes.

STEAM TABLE METHOD: Place whole roast – still in punctured roasting bag on small rack in steam table tray, cover tray with lid and set heat at 145 degrees F for approximately 2 ¼ to 2 ½ hours.

TO PREPARE AU JUS: Capture natural juices from roasting bag and add water (3 parts to 1 part juice). Heat, adjust seasonings to taste, strain and serve over heated roast portion or in cup on the side.

REMEMBER: Each pot roast is fully cooked – over heating will adversely effect quality.


Rubbed with: onion and garlic powder, spices, beef stock, sugar, dextrose, corn starch, caramel color powder, natural flavor (contains maltodextrin), hydrozlyzed corn protein, autolyzed yeast.

Nutritional Facts:

Serving Size: 3 oz / 84 g 
Servings Per Container: 30
Calories 190, Calories from Fat 98
% Daily Value*
Total Fat; 10 g16%
Saturated Fat; 4 g20%
Cholesterol; 50 mg17%
Sodium; 80 mg3%
Total Carbohydrates; 0 g0%
Dietary Fiber; 0 g0%
Sugars 1 g
Protein; 21 g
Vitamin A0%
Vitamin C0%
*Percent Daily Values are based on a 2,000 calorie diet.
Calories per gram: 
  Fat 9 | Carbohydrates 4 | Protein 4
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