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Nutrition Facts
Serving Size 287 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 550 mg 23%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 21 g
Vitamin A 60% • Iron 10%
Vitamin C 25% • 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.

Tuscan Pot Roast

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Prep Time
20 minutes
Cook Time
3 hours
Total Time
3 h 20 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp pure olive oil
1 1/2 Lb chuck roast
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 cup(s) carrots, sliced
4 Oz white mushrooms, sliced
1 cup(s) white onion, chopped
1 Tbsp McCormick Italian Seasoning
1 cup(s) low sodium beef broth
1 arrabiata pasta sauce
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Instructions

1
Heat a large skillet or Dutch oven over medium-high heat.
2
Add in oil and swirl to coat pan.
3
Season chuck roast with salt and pepper and sear on all sides (approximately 4 to 5 minutes per side). You may need to adjust the flame as not to burn the roast.
4
Sauté carrot, mushrooms and onion together until veggies begin to brown (approximately 4 to 5 minutes).
5
Return roast to the pan and add in beef stock and sauce. Bring to a gentle simmer.
6
Place entire Dutch oven or oven safe skillet in the oven at 300°F.
7
Let cook until meat is fork-tender.

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