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Nutrition Facts
Serving Size 140 g
(Approx. 20 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 300 mg 13%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 16 g
Vitamin A 2% Iron 8%
Vitamin C 4% 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.

Southwest Pot Roast

Prep Time
10 minutes
Cook Time
3 h 30 m
Total Time
3 h 40 m
20  People


Recipe makes 20 Servings

1 Tbsp canola oil
3 Tbsp all purpose flour
1/2 Tsp salt
1/2 Tsp pepper
2 1/2 Lb lean, boneless chuck roast
1 cup(s) Mexican beer
10 Oz H-E-B Diced Tomatoes with Green Chiles
15 Oz H-E-B No Added Salt Corn, drained
15 Oz Hill Country Fare Black Beans, drained & rinsed
2 cup(s) H-E-B Mild Picante Sauce
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Preheat oven to 325ºF.
Heat oil in Dutch oven on medium-high until hot.
Combine flour, salt, and pepper in sealable plastic bag. Add roast and turn to coat evenly.
Remove roast from bag, shake off any excess flour and place in hot pan. Brown on all sides
Add beer, tomatoes, corn, black beans, and picante sauce. Cover tightly, place in preheated oven and cook 3 to 3 1/2 hours or until fork tender. Remove from oven and cool 10 to 15 minutes.
Shred beef with a fork, removing any remaining fat. Stir to incorporate all ingredients in pan and serve.



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