2 Tbsp. Central Market Grapeseed Oil
3 lb. boneless beef chuck or shoulder roast
2 Tbsp. Adams Reserve Garlic and Peppercorn Sear 'N Crust Rub
3 sprigs fresh rosemary
1 c. each: diced onion and celery
1 btl. Texas on the Plate Bodacious Red Soppin' Sauce
1 can H-E-B Fire-Roasted Diced Tomatoes
1 small bag baby carrots
Heat oven to 325°F. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Coat 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.
Bake 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