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Nutrition Facts
Serving Size 350 g
(Approx. 10 Servings)
Amount Per Serving
Calories 310 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 370 mg 15%
Total Carbohydrate 17 g 6%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 33 g
Vitamin A 90% Iron 20%
Vitamin C 45% Calcium 20%
*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.

Traditional Pot Roast with Mashed Cauliflower

Prep Time
10 minutes
Cook Time
3 hours
Total Time
3 h 10 m
10  People


Recipe makes 10 Servings

2 Tsp canola oil
2 Lb lean chuck roast
1 Tbsp black pepper
4 carrots, peeled and cut into 3 inch pieces
4 celery, cut into 4 inch pieces
2 yellow onion, quartered
4 garlic, chopped
2 Tbsp flour
2 cup(s) mushrooms, halved
1 cup(s) red wine
16 Oz low sodium beef broth
1 frozen cauliflower, boiled
2 Yukon gold potatoes
2 garlic
1/2 cup(s) H-E-B Deli Grated Parmesan Cheese
6 Oz non-fat Greek yogurt
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Preheat oven 325ºF.
Heat oil in Dutch oven over medium-high heat until hot.
Season roast with black pepper and place into hot pan; brown well on all sides.
Remove roast and add carrots, celery, onion, garlic and mushrooms. Stirring constantly, cook until onions begin to brown.
Sprinkle in flour and stir.
Add wine and bring to a simmer.
Return roast to pan, add in broth then cover tightly with lid and place in preheated oven.
Cook 3 to 3 1/2 hours, or until fork tender.
Remove from oven and allow to cool 10 to 15 minutes.
Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in pan.
To make the mashed cauliflower, boil frozen cauliflower, garlic and Yukon Gold potatoes until tender.
Strain in a colander and then return to pot.
Add yogurt and Parmesan cheese to pot and whip until smooth with a hand mixer.



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