Barbecued Pot Roast Recipe
Ingredients
| Salt | 1 Teaspoon | |
| Lean beef pot roast | 2 Pound, rump, round or chuck | |
| Tomato paste | 1⁄2 Cup (8 tbs) | |
| Peppercorns | 24 | |
| Onion | 1 Small | |
| Worcestershire sauce | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 150 Calories from Fat 1
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 14.8 mg4.9%
Sodium 676.3 mg28.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 2.9 g11.6%
Sugars 5 g
Protein 9 g18.7%
Vitamin A 5.8% Vitamin C 21.4%
Calcium 3% Iron 3.6%
*Based on a 2000 Calorie diet
Directions
Spread tomato paste over meat; embed peppercorns in paste; top with onions and Worcestershire sauce.
Cover and cook on low for 8 to 10 hours.
Serve meat with accumulated gravy.
Chef
