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. Season the chuck roast wi
th black pepper and Italian seasoning.
Sear the roast on all sides until a golden brown. You may adjust heat so you do not burn t
he bottom of the pan.
Remove the roast and set aside. Add in the onions and carrots and stir. Allow the vegetabl
es to brown slightly. Return the roast to the pot on top of the vegetables. Add in the pas
ta 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 should be fork tender
. If the roast is still tough return it to the oven 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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