Texas Tomatillo Pot Roast

Prep Time:
20 minutes
Cook Time:
150 minutes
8 servings


2lb.Chuck roast,

1jarH-E-B Texas Marinara Pasta Sauce,

2c.low sodium beef broth,

2c.carrots, cut in 3 inch pieces,

1onion, chopped,

4mediumred potatoes, cut in half,

1 tsp.Italian seasoning,

1 tsp.black pepper,

2Tbsp.canola oil,


1Heat the canola oil in a large Dutch oven over medium-high heat. Season the chuck roast with black pepper and Italian seasoning.

2Sear the roast on all sides until a golden brown. You may adjust heat so you do not burn the bottom of the pan.

3Remove the roast and set aside. Add in the onions and carrots and stir. Allow the vegetables to brown slightly. Return the roast to the pot on top of the vegetables. Add in the pasta sauce and beef broth. Place in a preheated oven at 300 and cook for 2 hours.

4Add 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.

Nutritional Information

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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