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Nutrition Facts
Serving Size 531 g
(Approx. 4 Servings)
Amount Per Serving
Calories 500 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4.5 g 23%
Trans Fat 0.5 g
Cholesterol 135 mg 45%
Sodium 1400 mg 58%
Total Carbohydrate 37 g 12%
Dietary Fiber 5 g 20%
Sugars 16 g
Protein 47 g
Vitamin A 190% Iron 35%
Vitamin C 35% Calcium 6%
*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.
Sweet Potato Pot Roast
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Lb beef chuck shoulder roast
1 Tsp salt
1 Tsp black pepper, freshly ground
1 Tsp dried sage
1 Tbsp grapeseed oil
1 cup(s) red onion, coarsely chopped
2 Tbsp garlic, finely minced (about 10 cloves)
1 cup(s) baby carrots
1/2 cup(s) celery, chopped
1 large sweet potato, scrubbed and cut into 1 1/2 inch cubes (skin on)
2 1/2 cup(s) beef bone broth
3/4 cup(s) Food Trk Fusion Oh Hot Damn This is My Yam BBQ Sauce
2 Tsp corn starch
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Instructions

1
Heat pressure cooker over medium-high.
2
Cut roast into 4 equal pieces. Season with salt, pepper and sage. Add oil and sear roast on both sides.
3
Add onions, garlic, carrots, celery, sweet potatoes, 2 cups broth and sauce to pan. Follow manufacturer's pressure cooker directions exactly for use.
4
Cook roast on high 20 to 25 minutes. Turn off and release steam after recommended time period.
5
Remove roast, potatoes and veggies to a serving plate.
6
Bring cooking liquid to a simmer and reduce by half. If a thicker sauce is desired, dissolve corn starch into remaining cold broth. Whisk corn starch into cooking liquid to thicken.
7
Adjust seasoning with salt and pepper as desired. Pour over roast and serve.

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