Wednesday (11/18): Southern Sweet Tea & Black Pepper Pot Roast with Caramelized Onion Gravy, Smoked Gouda & Chive Polenta and Crispy Roasted Brussels Sprouts with Apple Cider Glaze (Gluten-Free)

This is Southern comfort food turned all the way up.

Our chuck roast is slow-cooked with black tea, beef broth, onions, garlic, Worcestershire, thyme, and plenty of cracked black pepper until it’s fall-apart tender and deeply savory. Then we spoon over a rich caramelized onion gravy with just a touch of brown sugar to round out all that bold, beefy flavor.

On the side, creamy polenta gets loaded with smoky Gouda and fresh chives, making it the perfect thing to catch every drop of that gravy. And because every rich plate needs something bright, the Brussels sprouts are roasted until crisp and finished with an apple cider glaze made with Dijon, maple, and vinegar.

It’s smoky, savory, slightly sweet, peppery, and ridiculously comforting.

Tender pot roast, smoked Gouda polenta, crisp cider-glazed Brussels sprouts — this is the kind of dinner that makes you very happy you didn’t cook.

Delivered Wednesday afternoon between 2:30 and 5:30.

Ingredients: Beef Chuck Roast, Black Tea, Beef Broth, Yellow Onions, Garlic, Worcestershire Sauce, Brown Sugar, Pepper, Fresh Thyme, Bay Leaves, Olive Oil, Salt, Butter, Cornstarch, Cornmeal, Chicken Broth, Whole Milk, Smoked Gouda Cheese, Fresh Chives, Brussels Sprouts, Apple Cider, Apple Cider Vinegar, Dijon, Maple Syrup