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Texas Tomatillo Pot Roast
Prep Time:
20 minutes
Cook Time:
150 minutes
Makes:
8 servings
Ingredients

2 lb. Chuck roast

1 jar H-E-B Texas Marinara Pasta Sauce

2 c. low sodium beef broth

2 c. carrots, cut in 3 inch pieces

1 onion, chopped

4 medium red potatoes, cut in half

1 tsp. Italian seasoning

1 tsp. black pepper

2 Tbsp. canola oil

Directions


Heat the canola oil in a large Dutch oven over medium-high heat. Seaso
n the chuck roast with black pepper and Italian seasoning.
Sear the roast on all sides until a golden brown. You may adjust heat
so you do not burn the bottom of the pan.
Remove the roast and set aside. Add in the onions and carrots and stir
. Allow the vegetables to brown slightly. Return the roast to the pot
on top of the vegetables. Add in the pasta sauce and beef broth. Place
in a preheated oven at 300 and cook for 2 hours.
Add the potatoes 30 minutes before removing from the oven. The roast s
hould be fork tender. If the roast is still tough return it to the ove
n for an additional 30 minutes.

Nutritional Information


Serving size: 397g, Calories: 300, Total Fat: 9g, Saturated Fat: 2.5g,
Cholesterol: 75mg, Sodium: 510mg, Carbohydrates: 25g, Dietary Fiber:
4g, Sugar: 6g, Protein: 29g

Source


No Source Information Available