Barbecued Pot Roast
This succulent recipe is easy to make and it won't let your pot roast feel left out this summer!
Yield
4 servingsPrep
20 minCook
8 minReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
lean pot roast |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
tomato paste
|
|
| 24 | each |
peppercorns
|
*
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
lean pot roast |
|
| 5 | ml |
salt
|
|
| 118 | ml |
tomato paste
|
|
| 24 | each |
peppercorns
|
*
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
worcestershire sauce
|
|
Directions
Sprinkle salt over the roast and place in crockpot. Spread tomato paste over meat; embed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8 to 10 hrs. Serve meat with accumulated gravy.
