Nutrition Facts

Serving Size 396 g

(Approx. 8 Servings)

Amount Per Serving

Calories	300	Calories From Fat	80

% Daily Value*

Total Fat 10 g	15%

Saturated Fat 2 g	10%

Trans Fat 0.0 g

Cholesterol 75 mg	25%

Sodium 460 mg	19%

Total Carbohydrate 25 g	8%

Dietary Fiber 4 g	16%

Sugars 5 g

Protein	29 g

Vitamin A 110%	•	Iron 20%

Vitamin C 25%	•	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.

Italian Pot Roast

Prep Time

20 minutes

Cook Time

2 h 30 m

Total Time

2 h 50 m

Serves

8 People

Ingredients

Recipe makes 8 Servings

2 Tbsp canola oil

2 Lb chuck roast

1 Tsp black pepper

1 Tsp McCormick Italian Seasoning

1 sweet onion, chopped

2 cup(s) carrots, cut into 3-inch pieces

2 cup(s) H-E-B® Marinara Sauce

2 cup(s) H-E-B® Reduced Sodium Beef Broth

4 red potatoes, cut in half

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Instructions

Heat oven to 300°F.

Heat canola oil in a large Dutch oven over medium-high heat.

Season roast with black pepper and Italian seasoning, then sear on all sides until golden brown; remove roast, and set aside.

Stir in onions and carrots to same pan; allow vegetables to brown slightly, then return roast to pan on top of vegetables; add marinara sauce and beef broth, cover and bake 1½ hours.

Add potatoes 30 minutes before removing from oven; roast should be fork tender( if roast is still tough, return to oven for an additional 30 minutes).

Source:

H-E-B