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Barbecued Pot Roast

 

This succulent recipe is easy to make and it won't let your pot roast feel left out this summer!
51

Yield

4

servings

Prep

20

min

Cook

8

min

Ready

8

hrs

Trans-fat Free, Low Carb
 

Ingredients

907.2 g beef
lean pot roast
5 ml salt
118 ml tomato paste
24 each peppercorns
*
1 each onions
chopped
5 ml worcestershire sauce

Directions

Sprinkle salt over the roast and place in crockpot. Spread tomato paste over meat; embed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8 to 10 hrs. Serve meat with accumulated gravy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 66956% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 780mg 32%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 124g
Vitamin A 10% Vitamin C 16%
Calcium 4% Iron 40%
* based on a 2,000 calorie diet How is this calculated?

 

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