Beef Pot Roast with Red Potatoes, Carrots and Tomatoes

Prep Time:
15 minutes
Cook Time:
6 - 8 hours
6 servings

My H-E-B Texas Life Magazine


2 - 3lb.boneless beef shoulder roast,

2Tbsp.Hill Country Fare Canola Oil,

•salt and pepper, to taste,

1lb.small red potatoes,

1bag (16 oz.)H-E-B Frozen Baby Carrots,

1can (15 oz.)H-E-B Fire Roasted Diced Tomatoes,


1Brush boneless shoulder roast with canola oil. Season to taste with salt and pepper on both sides.

2Heat 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.

3Cook on low for 6 to 8 hours while you are out doing your holiday shopping.

Nutritional Information

Calories: 350, Total Fat: 12g, Saturated Fat: 3g, Cholesterol: 90mg, Sodium: 370mg, Carbohydrates: 22g, Dietary Fiber: 4g, Sugar: 7g, Protein: 35g

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