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Nutrition Facts
Serving Size 574 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1030 mg 43%
Total Carbohydrate 43 g 14%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 48 g
Vitamin A 190% Iron 40%
Vitamin C 15% Calcium 20%
*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.
Pot Roast with Root Vegetables and Mushrooms
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Lb H-E-B Beef Chuck Roast, cut into 2-inch pieces
24 Oz baby potato medley
8 Oz H-E-B Baby Carrots Hand Peeled & Trimmed
8 Oz H-E-B Organics White Baby Bella Mushrooms, rinsed
1 stem Patty's Perfect Portions Rosemary
9 Oz H-E-B Pot Roast Cooking Sauce
9 1/2 fl oz American Pantry Beef Bone Broth
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Instructions

1
Set Instant Pot to 'sauté' setting. While heating up, season beef with salt, pepper and about half a tablespoon of oil. Once Instant Pot is hot, brown beef on all sides for about 5 to 7 minutes.
2
Once browned, add potatoes, carrots, mushrooms and rosemary to pot then pour cooking sauce and broth over the top.
3
Secure lid and set Instant Pot to 'manual' and set timer for 45 minutes. (Make sure valve is set to seal and allow about 15 minutes for pressure to build).
4
Once timer goes off, carefully release pressure by turning valve and remove lid.
5
Shred meat, if desired, before serving and season with salt and pepper to taste.

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