Chuck Wagon Beef Roast
Sweet, sour and salty chunks of beef roast just melted in my mouth. The spices added just right amount of yumminess. The sauce was so flavourful too. My plate was clean in the end, because I couldn't leave anything behind. Yum!
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef eye of round roast
|
*
|
| ¾ | cup |
ketchup
|
|
| ¾ | cup |
apple juice
or white wine |
|
| 1 | tablespoon |
brown sugar
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef eye of round roast
|
*
|
| 177 | ml |
ketchup
|
|
| 177 | ml |
apple juice
or white wine |
|
| 15 | ml |
brown sugar
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
dried |
|
| 0.6 | ml |
cayenne pepper
|
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Spray a dutch oven with cooking spray. Heat over medium high heat until hot.
Add roast; cook 4 to 6 minutes, turning to brown evenly.
Combine ketchup and remaining ingredients.
Pour over roast and cover tightly.
Bake at 325℉ (160℃) for 2½ hours or until roast is tender. To serve, slice roast thinly; arrange on serving platter.
Spoon sauce over slices.
