My Cheap French Trick for Adding So Much Flavor to Pot Roast

"Demi glace is a rich, brown French sauce that's made by combining espagnole sauce (a tomato-beef sauce) with beef stock and wine. The mixture is then simmered and reduced until it's a thick glaze. It's traditionally used as a finishing sauce for meat dishes like steak with mushroom sauce or impossibly tender chateaubriand - the strong beefy flavor and lip-smacking texture makes everything taste richer and meatier."

"It takes a long time and a lot of skill to make homemade demi glace. I made it once in culinary school and, while it was delicious, it was tedious. I vowed that life was too short to ever fuss with it again. Fortunately, Savory Choice makes shelf-stable packets of demi glace concentrate for those of us with busy lives."

Slow cooker pot roast benefits from a rich, beefy sauce that develops during long cooking, enhancing meat, carrots, and potatoes. Demi-glace is a concentrated French brown sauce made by reducing espagnole sauce with beef stock and wine into a thick glaze. Traditional demi-glace requires long simmering and skill. Savory Choice offers shelf-stable demi-glace concentrate made from wine, vegetables, beef stock, maltodextrin, butter, and beef fat. When mixed with water it yields a velvety pan sauce and serves as a more savory, less artificial, and less salty alternative to French onion soup mix for enhancing roasts.

Read at Apartment Therapy