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

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