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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 |
The best Epicurus delights, recipes and instruction for every day easy to make meals to fine culinary dining and humor. Tailored to families on a budget. Household tips and hints to stretch your budget. Kids corner crafts to help educate and entertain your children.
Tuesday, April 30, 2013
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