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Tuscan Pot Roast
Prep Time:
20 minutes
Cook Time:
3 hours
6 servings

1 1/2 lbs. chuck roast

1 c. carrots, sliced

1 4 oz. bag sliced mushrooms

1 onion, chopped

1 jar Orti di Calabria Arrabiatta sauce

1 c. low sodium beef broth

1/2 Tbsp. Italian seasonings

1 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. pepper


Heat a large skillet or dutch oven over Medium-High heat. Add in oil a
nd swirl to coat pan.
Season chuck roast with salt and pepper and sear on all sides (approxi
mately 4 to 5 minutes per side). You may need to adjust the flame as n
ot to burn the roast.
Remove roast from the pan and add in the onion, carrots, mushrooms, ga
rlic, and Italian seasoning.
Sauté ingredients together until veggies begin to brown (approx
imately 4 to 5 minutes).
Return roast to the pan and add in beef stock and arrabiatta sauce. Br
ing to a gentle simmer.
Place entire dutch oven or oven safe skillet in the oven at 300°F.
Let cook until meat is fork-tender.

Nutritional Information

Calories: 290, Total Fat: 14g, Saturated Fat: 2.5g, Sodium: 660mg, Car
bohydrates: 13g, Dietary Fiber: 4g, Protein: 27g


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