Many Meals Pot Roast

Many Meals Pot Roast

Many Meals Pot Roast

Many Meals Pot Roast from Hunt's® features melt-in-your mouth braised beef with carrots, onions and celery in a rich tomato sauce. Use leftovers to make Pulled Barbecue Beef Sandwiches and Tuscan-style Penne.

Hands On: 20 minutes

Total Time: 3 hours 50 minutes


4 pounds boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Pure Wesson® Vegetable Oil
1 large onion, chopped (1 large = about 1 cup)
1 large carrot, chopped (1 large = about 2/3 cup)
2/3 cup chopped celery
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained
1 can (14 oz each) beef broth


  1. Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
  2. Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
  3. Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
  4. Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and and the remaining sauce to make Tuscan-style Penne Pasta.

Nutritional Information

Serving Size: 1 1/4 cup
Calories 386
Total fat 28 g
Saturated fat 10 g
Cholesterol 86 MG
Sodium 463 MG
Carbohydrate 6 g
Dietary fiber 2 g
Sugars 3 g
Protein 26 g
Vitamin A 22 %
Vitamin C 12 %
Calcium 4 %
Iron 16 %

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