2Tbsp.Central Market Grapeseed Oil,
3lb.boneless beef chuck or shoulder roast,
2Tbsp.Adams Reserve Garlic and Peppercorn Sear 'N Crust Rub,
1c. each:diced onion and celery,
1btl.Texas on the Plate Bodacious Red Soppin' Sauce,
1canH-E-B Fire-Roasted Diced Tomatoes,
1small bagbaby carrots,
1Heat oven to 325°F. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat.
2Coat roast with Adams seasoning rub and sear on all sides. Add rosemary, onions, celery, soppin’ sauce and tomatoes (including juice). Cover with a tight fitting lid or aluminum foil.
3Bake in oven 2 1/2 hours. Add carrots, cover, and return to oven for 30 - 45 minutes or until roast is very tender. Remove from oven and let roast rest 5 or 10 minutes before slicing or shredding, as desired. Serve with carrots and pan juices.
No Nutritional Information Available