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Nutrition Facts
Serving Size 249 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 500 mg 21%
Total Carbohydrate 17 g 6%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 36 g
Vitamin A 8% Iron 25%
Vitamin C 60% 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.
Tex-Mex Chuck Pot Roast
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Lb beef shoulder roast
2 Tbsp extra virgin olive oil
2 medium poblano pepper, seeded and chopped
1 large white onion, chopped
3 garlic, crushed
1 Tsp kosher salt
1/2 Tsp black pepper
1/2 Tsp chilli powder
1/2 Tsp ground cumin
1 large tomato, chopped
1 large tomatillo, chopped
3/4 cup(s) H-E-B Reduced Sodium Beef Broth
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Instructions

1
Heat oven to 300°F.
2
Heat 1 tablespoon oil in a 4-quart Dutch oven over medium heat.
3
Brown roast 3-4 minutes per side until lightly browned. Remove roast.
4
Add 1 tablespoon oil to pot. Sauté poblano, onion, garlic, and seasonings 3 minutes.
5
Stir in tomato and tomatillo and sauté; 3 minutes more. Stir in broth.
6
Return roast to pot. Spoon broth mixture over top of roast.
7
Cover pot with a tight fitting lid. Braise in center of oven cook 2 1/2 to 3 hours until beef is fork tender. (You may also add contents of pot to crock pot over medium heat.)
8
Recipe Variation: Two potatoes, peeled and cut into cubes may be added to roast during last 30 minutes of cooking.

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