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Nutrition Facts
Serving Size 503 g
(Approx. 6 Servings)
Amount Per Serving
Calories 580 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 1320 mg 55%
Total Carbohydrate 50 g 17%
Dietary Fiber 5 g 20%
Sugars 6 g
Protein 51 g
Vitamin A 90% Iron 50%
Vitamin C 10% Calcium 10%
*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.
Bodacious Pot Roast
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 h 15 m
6  People


Recipe makes 6 Servings

2 Tbsp extra virgin olive oil, divided
3 Lb Bone-In Chuck Roast
1 Tbsp black pepper, divided
1 1/2 cup(s) flour
1 cup(s) white onion, roughly chopped
1 cup(s) carrots, roughly chopped
1 cup(s) celery, roughly chopped
4 garlic cloves
1/2 Tbsp salt
2 rosemary sprigs
28 Oz San Marzano Tomatoes, crushed by hand
1/2 cup(s) Texas on the Plate Bodacious Red Soppin Sauce
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Preheat oven to 325°F.
Place an enamel coated cast iron Dutch oven over medium heat.
Add 1 tablespoon of olive oil and tilt to coat.
Season the roast in 1/2 tablespoon pepper and then dredge in flour.
Add onion, carrots, celery and garlic to pan with salt and remaining pepper and sauté until soft and brown.
Spoon out veggies and add another tablespoon of olive oil.
Add the pot roast and brown on all sides 3 minutes per side.
Add rosemary, crushed tomatoes, sauce and cooked veggies into the pan. Stir to combine.
Cover and place in oven for 2- 3 hours, until meat is falling off the bone.



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