Tuesday, April 30, 2013


BARBECUED POT ROAST
3 pound boneless chuck roast
1 small onion, coarsely chopped, 2 1/2 ounces
1 clove garlic, chopped
8 ounce can tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda
2 tablespoons vinegar
1 teaspoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke, optional

Brown the roast in hot oil in a large skillet; place in a slow cooker. Sauté the onion and garlic in the pan drippings; add to the slow cooker. In a small bowl, mix the remaining ingredients; pour over the roast. Cook on LOW 6 hours.

Makes about 8 servings
Can be frozen

Per Serving: 371 Calories; 27g Fat; 27g Protein; 3.5g Carbohydrate; trace Dietary Fiber; 3.5g Net Carbs
— with Tammy Keinath.

No comments:

Post a Comment

Follow by Email