Beef Diablo

10 hours Prep: 15 minutes Cook: 10 hours

36 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

4	pounds	pot roast	boneless
3	each	potatoes	peeled, sliced
1	each	onion	sliced
2	tablespoons	flour, all-purpose
1	tablespoon	prepared mustard
1	tablespoon	chili sauce
1	tablespoon	worcestershire sauce
1	teaspoon	vinegar
1	teaspoon	sugar

Directions

Trim all excess fat from roast.

Place potatoes and onion in bottom of crockpot.

Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.

Spread over top of roast (cut roast in half, if necessary, to fit easily).

Place roast in crockpot on top of potatoes and onions.

Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours).

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Nutrition Facts

Serving Size 43g

Amount per Serving

Calories 36 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 37mg	2%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 1.0g	2%

Vitamin A	0%		Vitamin C	5%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean