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Autumn Potato Bake with Pot Roast

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Quick and easy


Prep Time:

10 minutes

Cook Time:

30 - 35 minutes


6 servings


4  lbs.  Mixed baby potatoes, such as red bliss peruvian purples or fingerlings

*  salt and pepper

2  cups  H-E-B heavy cream, plus some to cover

4  Tablespoons  Central Market™ Organics butter

2  sprigs each  Fresh thyme, sage and rosemary

2  Garlic cloves minced

1/2  cup  Grated parmesan

1  cnt.  H-E-B Fully Cooked Beef Pot Roast with Gravy


Pre-heat oven to 400°F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes (discard the herbs and garlic), pour cream 3/4 of the way up the potatoes. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown.

Heat Pot Roast according to microwave instructions. With 2 forks pull roast apart. Lay hot roast over potatoes and serve with a green salad.
Nutritional Information
No Nutritional Information Available
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