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Texas Bodacious Pot Roast

3 hr 20 min
20 min prep
3 hr cook

Serves 8

28gCarbs
13gFat
39gProtein

Ingredients

  • 1 cup Onion, diced
  • 2 tbsp Adams Reserve Garlic
  • 3 lb Boneless shoulder roast
  • 14.5 oz Diced fire roasted tomatoes
  • 2 tbsp Adams Reserve Lemon Pepper Sear N Crust Rub
  • 1 cup Celery stalks
  • 2 tbsp Grapeseed oil
  • 12.5 oz Texas on the Plate Bodacious Red Soppin' Sauce
  • 16 oz Baby carrots
  • 3 Fresh rosemary

Shop ingredients

  • Item, Fresh Yellow Onion. Quantity: 1 each. Price: $0.70.
    Fresh Yellow Onion
    1 cup needed

    $0.70

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  • Item, Fresh Garlic. Quantity: 1 each. Price: $0.71.
    Fresh Garlic
    2 tbsp needed

    $0.71

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  • Item, H-E-B Prime 1 Beef Shoulder Roast Boneless. Quantity: 2 eachs. Price: $27.54.
    H-E-B Prime 1 Beef Shoulder Roast Boneless
    3 lb needed

    $27.54

    $13.77 / each

    Adjust quantity
  • Item, H-E-B Fire Roasted Diced Tomatoes. Quantity: 1 each. Price: $1.20.
    H-E-B Fire Roasted Diced Tomatoes
    14.5 oz needed

    $1.20

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  • Item, Fresh Celery Stalk. Quantity: 1 each. Price: $1.30.
    Fresh Celery Stalk
    1 cup needed

    $1.30

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  • Item, Ottavio Grapeseed Oil. Quantity: 1 each. Price: $7.26.
    Ottavio Grapeseed Oil
    2 tbsp needed

    $7.26

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  • Item, Better Than Good Texas Moppin’ Sauce. Quantity: 1 each. Price: $6.32.
    Better Than Good Texas Moppin’ Sauce
    12.5 oz needed

    $6.32

    Adjust quantity
  • Item, H-E-B Fresh Baby Carrots. Quantity: 1 each. Price: $1.23.
    H-E-B Fresh Baby Carrots
    16 oz needed

    $1.23

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  • Item, Fresh Rosemary. Quantity: 1 each. Price: $2.06.
    Fresh Rosemary
    3 items needed

    $2.06

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  • Adams Reserve Lemon Pepper Sear-N-Crust Rub

    2 tbsp needed

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.

Nutrition

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories
    380
  • % Daily Value*
  • Total Fat
    • 13g
    • 20%
  • Saturated Fat
    • 4g
    • 20%
  • Trans Fat
    • 0g
  • Cholesterol
    • 110mg
    • 37%
  • Sodium
    • 1640mg
    • 68%
  • Total Carbohydrate
    • 28g
    • 9%
  • Dietary Fiber
    • 3g
  • Sugars
    • 7g
  • Protein
    • 39g
  • Vitamin C
    • 8%
  • Calcium
    • 4%
  • Iron
    • 30%
  • Vitamin A
    • 190%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

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.