2 lb. chuck roast
1 (16 oz) jar H-E-B Texas Marina Sauce
2 c. low sodium beef broth
2 c. carrots, cut in 3-inch pieces
1 onion, chopped
4 medium red potatoes, cut in half
1 tsp. Italian seasoning
1 tsp. black pepper
2 Tbsp. canola oil
Heat oven to 300 degrees.
Heat the canola oil in a large Dutch oven over medium-high heat. Season the chuck roast with black pepper and Italian seasoning.
Sear the roast on all sides until a golden brown. You may adjust heat to avoid burning the bottom of the pan.
Remove roast and set aside. Add onions and carrots to same pan and stir. Allow vegetables to brown slightly. Return roast to pan on top of vegetables. Add marinara sauce and beef broth, cover and bake 1½ hours.
Add 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.
Note: The size and shape of roasts vary so cooking time may need to be adjusted.
Serving size: 8