Beef Pot Roast with Red Potatoes, Carrots and Tomatoes
2 - 3 lb. boneless beef shoulder roast
2 Tbsp. Hill Country Fare Canola Oil
• salt and pepper, to taste
1 lb. small red potatoes
1 bag (16 oz.) H-E-B Frozen Baby Carrots
1 can (15 oz.) H-E-B Fire Roasted Diced Tomatoes
Brush boneless shoulder roast with canola oil. Season to taste with salt and pepper on bot
Heat a large heavy-bottom skillet over high heat for 3 minutes. Brown roast on both sides.
Place in Crock-Pot. Add potatoes, carrots, and tomatoes.
Cook on low for 6 to 8 hours while you are out doing your holiday shopping.
Calories: 350, Total Fat: 12g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 370mg, Carboh
ydrates: 22g, Dietary Fiber: 4g, Sugar: 7g, Protein: 35g
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