Texas Tomatillo Pot Roast
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
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.
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
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