Chili-style roast
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lean boneless round roast |
| Vegetable cooking spray | ||
| ½ | teaspoon | Salt -- optional |
| ⅛ | teaspoon | Red pepper |
| 8 | ounces | Can no-salt tomato sauce water |
| ¾ | cup | Onion -- chopped |
| ½ | cup | Green onions -- chopped |
| 20 | millilitres | Garlic -- minced |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Dried whole oregano |
Directions
Trim excess fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides. Sprinkle roast with salt and red pepper.
Combine tomato sauce and remaining ingredients in a small bowl, pour over roast. Cover, reduce heat, and simmer 2 to 2-½ hours or until roast is tender. Each serving is 197 calories.
Pro 30½/ fat 6⅒/ carbo 3⅗/ cholesterol 79/ sod 173/ calcium 17. Source: Cooking Light '88.
*Judi's Notes: I think 10 servings from this dish is a more realistic portion.--the caloric count will be slightly higher if serving 10 people.
Shared by Judi M. Phelps, (G.Phelps1) GENIE.
Recipe By :
From: Date: 05/28 File