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Nutrition Facts
Serving Size 234 g
(Approx. 14 Servings)
Amount Per Serving
Calories 350 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 780 mg 33%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 24 g
Vitamin A 35% Iron 60%
Vitamin C 15% Calcium 4%
*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.
Perfect Tex-Mex Pot Roast
Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 h 20 m
14  People


Recipe makes 14 Servings

2 Tbsp grapeseed oil
3 Lb beef chuck shoulder roast, boneless
1 cup(s) sweet onion, chopped
6 Oz H-E-B Applewood Smoked Bacon, chopped
2 cup(s) beef broth
2 cup(s) H-E-B That's Salsabout Texas
15 Oz no salt black beans
8 Oz butternut squash, cut into 1/2-inch cubes
1/4 cup(s) cilantro, chopped
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Heat oven to 325°F.
Place an oven oven-proof pot over medium-high heat.
Add oil to pot and sear meat on all sides until nicely browned, about 10 minutes. Transfer seared meat to a plate.
Add onion and bacon to pan and cook 8 minutes until bacon is cooked through and onions are softened.
Reduce heat to medium and add broth and salsa to pan. Stir gently to mix and transfer roast back to pot.
Cook roast for 2 1/2 hours or until tender.
Remove pan from oven and stir in black beans, butternut squash and cilantro. Return to oven for 30 minutes.



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