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Nutrition Facts
Serving Size 364 g
(Approx. 8 Servings)
Amount Per Serving
Calories 380 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1640 mg 68%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 39 g
Vitamin A 190% Iron 30%
Vitamin C 8% 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.
Texas Bodacious Pot Roast
Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp Central Market Grapeseed Oil
3 Lb boneless shoulder roast
2 Tbsp Adams Reserve Garlic
2 Tbsp Peppercorn Sear 'N Crust Rub
3 fresh rosemary
1 cup(s) onion, diced
1 cup(s) celery
12 1/2 Oz Texas on the Plate Bodacious Red Soppin' Sauce
14 1/2 Oz fire-roasted diced tomatoes
16 Oz baby carrots
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Instructions

1
Heat oven to 325°F. Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat.
2
Coat roast with Adams seasoning rub and sear on all sides. Add rosemary, onions, celery, soppin sauce and tomatoes (including juice). Cover with a tight fitting lid or aluminum foil.
3
Bake in oven 2 1/2 hours or in a crock pot on low heat for 8 hours (add carrots the last hour of cooking). Add carrots, cover, and return to oven for 30 - 45 minutes or until roast is very tender. Remove from oven and let roast rest 5 or 10 minutes before slicing or shredding, as desired. Serve with carrots and pan juices.

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