Picante Pot Roast

Yield: 16 servings (serving size: 3 ounces roast and about 1/3 cup sauce)

Ingredients

• 1  (4-pound) lean bottom round roast
• Cooking spray
• 1  tablespoon  chili powder
• 1 1/4  teaspoons  ground cumin
• 1  teaspoon  "measures-like-sugar" calorie-free sweetener
• 1/2  teaspoon  dried whole oregano
• 1/4  teaspoon  ground red pepper
• 2  medium onions, cut into 1/4-inch-thick slices
• 1  (8-ounce) can no-salt-added tomato sauce
• 2  cups  picante sauce
• 1/2  cup  water

Preparation

Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast; cook, turning occasionally, until browned on all sides. Combine chili powder and next 4 ingredients; sprinkle over roast. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 4 1/2 to 5 hours or until roast is tender.

Transfer roast to a serving platter; serve with sauce mixture.

Nutritional Information

Calories:

166 (0.0% from fat)

Fat:

4.1g (sat 1.5g,mono 0.0g,poly 0.0g)

Protein:

22.9g

Carbohydrate:

5g

Fiber:

0.7g

Cholesterol:

56mg

Iron:

0.0mg

Sodium:

397mg

Calcium:

0.0mg