Healthier Barbecued Pot Roast

sangita's picture

Jun. 25, 2013

The perfect choice for a memorable family meal, the traditional barbecued pot roast, is a dish each and every member in the family looks forward to. Therefore, here is a small twist in the tale to make this dish that much more healthier.

Ingredients

Low sodium tomato sauce 8 Ounce
Low sodium beef broth 1/2 Cup (8 tbs)
Onion 1 , chopped finely
Paprika To Taste
Garlic powder with parsley To Taste
Salt & white pepper To Taste
Lean beef pot roast 5 Pound
Vinegar 1/4 Cup (4 tbs)
Low sodium catsup 1/4 Cup (4 tbs)
Low sodium worcestershire sauce 2 Teaspoon
Low sodium mustard 1 Teaspoon
Finely chopped celery leaves 2 Tablespoon (Leveled)
Steamed vegetables 1 Cup (16 tbs)

Directions

GETTING READY

1. Prepare a marinade by combining tomato sauce, beef broth and onion; season this with paprika, garlic powder and salt. Place the lean beef roast in a refrigerator dish; add the tomato sauce mixture and coat well. Refrigerate, covered, for about 12 hours or overnight.

2. Preheat the oven or get the barbecue ready if in order to roast the meat.

MAKING

3. Carefully remove the roast from marinade, reserving marinade.

4. Brown roast slowly in its own fat and drippings released while in the oven. The same can be done on the barbecue grill too.

5. Add vinegar, catsup, Worcestershire sauce and mustard to reserved marinade; stir well to blend.

6. Pour over roast intermittently. Simmer, covered, for 2 hours and 30 minutes or until tender and done.

SERVING

7. Serve hot garnished with celery; along with a side of steamed vegetables and crunchy greens to add the essential fiber to your meal.

Recipe Summary

Difficulty Level: Medium
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 215Calories from Fat 1

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 546 mg22.75%

Total Carbohydrates 29 g9.7%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet