HEB logo
Tuscan Pot Roast
Prep Time:
20 minutes
Cook Time:
3 hours
Makes:
6 servings
Ingredients

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

Directions


Heat a large skillet or dutch oven over Medium-High heat. Add in oil and swirl to coat pan
.
Season chuck roast with salt and pepper and sear on all sides (approximately 4 to 5 minute
s per side). You may need to adjust the flame as not to burn the roast.
Remove roast from the pan and add in the onion, carrots, mushrooms, garlic, and Italian se
asoning.
Sauté ingredients together until veggies begin to brown (approximately 4 to 5 minut
es).
Return roast to the pan and add in beef stock and arrabiatta sauce. Bring to a gentle simm
er.
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, Carbohydrates: 13g, Di
etary Fiber: 4g, Protein: 27g

Source


Good News