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Nutrition Facts
Serving Size 140 g
(Approx. 12 Servings)
Amount Per Serving
Calories 120 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 440 mg 18%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 15 g
Vitamin A 40% Iron 10%
Vitamin C 2% Calcium 2%
*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.

Salsa Pot Roast

Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
12  People


Recipe makes 12 Servings

2 Lb Organic Chuck Eye Roast
1 Tsp kosher salt
1 Tsp Central Market Organic Black Pepper
1 H-E-B Organics Medium Salsa
1/2 cup(s) H-E-B Organics Chicken Stock
1 cup(s) organic bunch carrots, chopped
1 cup(s) organic bunch leeks, (white parts only) chopped
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Season both sides of roast liberally with salt and pepper. Place roast in a large crock pot and then add all the rest of the ingredients over top of the seasoned roast including salsa and chicken stock.
Set crock pot to low setting and put the lid on it. Set the timer for 8 hours.
To serve shred up meat and serve it over cooked rice or pasta.



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