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Nutrition Facts
Serving Size 417 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 550 mg 23%
Total Carbohydrate 39 g 13%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 34 g
Vitamin A 120% Iron 30%
Vitamin C 20% 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.
Weeknight One Pan Pot Roast
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb Tuscan Potato Roasting Kit
1 cup(s) baby carrots, (about 6 ounces)
8 Oz baby bella mushrooms
2 sprigs of fresh rosemary, leaves removed from woody stems
20 Oz H-E-B Fully Cooked Pot Roast, (thawed, if frozen)
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Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper or foil. Set aside.
Place potatoes, carrots, mushrooms and rosemary in a large bowl. Drizzle with sauce packet from potato kit and toss to coat.
Unwrap fully cooked pot roast from plastic pouches and place inside a piece of foil large enough to seal tightly.
Place foil packet with meat on baking sheet and arrange vegetables around packet. Bake 25 minutes.
Remove from oven and carefully open packet to allow steam to escape. Drizzle meat juices over vegetables then divide meat and vegetables among serving plates.
Chef's Note: Serve with crusty bread to soak up all the great juices.


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