Picante Pot Roast

recipe

Yield:

16 servings (serving size: 3 ounces roast and about 1/3 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 166
Caloriesfromfat 0.0 %
Fat 4.1 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.9 g
Carbohydrate 5 g
Fiber 0.7 g
Cholesterol 56 mg
Iron 0.0 mg
Sodium 397 mg
Calcium 0.0 mg

Ingredients

1 (4-pound) lean bottom round roast
Cooking spray
1 tablespoon chili powder
1 1/4 teaspoons ground cumin
1 teaspoon
1/2 teaspoon dried whole oregano
1/4 teaspoon ground red pepper
2 medium onions, cut into 1/4-inch-thick slices
1 (8-ounce) can no-salt-added tomato sauce
2 cups picante sauce
1/2 cup water

Preparation

Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast; cook, turning occasionally, until browned on all sides. Combine chili powder and next 4 ingredients; sprinkle over roast. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 4 1/2 to 5 hours or until roast is tender.

Transfer roast to a serving platter; serve with sauce mixture.

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Oxmoor House

March 2006
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