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Nutrition Facts
Serving Size 268 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0 g
Cholesterol 85 mg 28%
Sodium 530 mg 22%
Total Carbohydrate 41 g 14%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 27 g
Vitamin A 0% Iron 20%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Pot Roast with Peach Salsa
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 h 15 m
8  People


Recipe makes 8 Servings

2 Tsp Morton & Bassett Mexican Spice
1 Tsp kosher salt
1 Tsp black pepper, coarse
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
2 Tbsp vegetable oil
2 Lb Kosher Boneless Beef Chuckeye Roast
16 Oz Central Market Peach Salsa
1 3/4 cup(s) H-E-B Select Ingredients Beef Broth
2 cup(s) H-E-B Brown Rice
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Mix Mexican spice blend, salt, pepper and flour in small bowl.
Sprinkle over both sides of roast; press to adhere.
Heat oil in a 6-quart pot over medium-high heat.
Sear roast 3 minutes per side or until browned.
Add salsa and beef broth to roast; bring to a boil.
Reduce heat to low; cover pot, cook 2 hours or until beef is tender. You may also transfer contents of pot to crock pot over medium heat.
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.



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