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Beef Pot Roast with Peach Salsa

H-E-B

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

120 minutes

Makes:

6 - 8 servings

Ingredients

2 -2 ½  pounds  boneless Beef Chuck Roast

2  tablespoons  Hill Country Fare Vegetable Oil

1  jar (16 oz.)  Canyon® Roasted Peach Jalapeño Salsa

1  can  beef broth

2  cups  uncooked Rice Select Brown Rice

•  Rub:

2  tablespoons  flour

2  teaspoons  Morton & Bassett Mexican Blend

1  teaspoon  coarse salt

1  teaspoon  Morton & Bassett Coarse Ground Black Pepper

Instructions


Blend rub ingredients in a small bowl. Sprinkle over both sides of roast; press to adhere.

Heat oil in a 5 or 6-quart pot over Medium-High heat. Add roast and sear 3 minutes per side or until browned.

Add salsa and beef broth; bring to a boil. Reduce heat to Low; cover pot with a tight-fitting lid and cook 2 hours or until beef is tender.

Cook rice on stovetop according to package directions while beef is cooking.

Cut beef pot roast into thin slices or shred beef, as desired. Serve beef with sauce over brown rice
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

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