Better Than-Mom's Pot Roast

It has been a long time since the last time I cooked Pot Roast. So today I surprised Steven with this meal. I can't believe this dish is a weight loss meal. And it is a mouthwatering goodness oh delicious dish considering it is a diet recipe. Finally and after 7 hours slow cooked in the dutch oven the meat became so tender and juicy. I love when I served a meal your companion start to mumbling like " hhhmm.....it's very tasty !" It has proven that  I successful making this dish !

::Recipe::

Better-Than-Mom's Pot Roast

^ 4 - 5 lb beef bottom round or rump roast

^ 1 Tbsp olive oil or canola oil

^ 2 cups beef broth

^ 2 cups ketchup

^ 1/2 cup cider vinegar

^ 2 onions, chopped

^ 2 cloves garlic, minced

^ 6 Tbsp brown sugar

^ 5 carrots, chopped

^ 5 ribs celery, chopped

Rub roast with oil. Brown under broiler on both sides. Combine broth, ketchup, vinegar, onions, garlic, and sugar in 4-quart or large slow cooker. Add roast, carrots, and celery. Cover. Cook on low 8 hours or until meat is tender.  Slice roast and serve with vegetables and sauce from cooker.

Per serving 380 cal, 42 g pro, 28 g carb, 2 g fiber, 11 g fat, 3 g sat fat, 770 mg sodium
 

Good Luck Everyone & Thank you for stopping by !

Beef & Pinto Bean Chili

I am craving for a good Chili lately, so when I saw a recipe I challenged myself to try it out. And to my surprise it was very easy to make and very delicious. I will definitely make this Chili again.

Recipe

Beef & Pinto Bean Chili

Yield: 6 servings

- Cooking spray

- 1 pound boneless chick roast, trimmed and cut into 1-inch pieces

- 3/4 teaspoon salt, divided

- 1-1/2 tablespoon sugar

- 2 tablespoon canola oil

- 4 cups chopped onion (about 2 medium)

- 1/4 cup minced jalapeno peppers (about 2 medium)

- 10 garlic cloves, minced

- 1 (12 ounce) bottle beer

- 1 tablespoon paprika

- 1 tablespoon ground cumin

- 2 tablespoons tomato paste

- 3 cups fat-free less-sodium beef broth

- 1 (28-ounce) can whole peeled tomatoes, drained and chopped

- 1 (15 ounce) can pinto beans, rinsed and drained

- 6 tablespoon small cilantro leaves

- 6 lime wedges

- 1/4 cup low-fat shredded mozzarela cheese

1. Heat a Duch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; sautee 5 minutes, turning to brown on all side. Remove from pan. Add oil to pan; swirl to coat. Add onion and jalapeno; sautee 8 minutes or until lightly browned, stirring occasionally. Add garlic; sautee 1 minute, stirring constantly. Stir in beer, scrapig pan to loosen browned bits; bring to a boil.  Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, and beans; bring to a boil. Reduce heat, and simmer 1-1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt and sugar. 2. Ladle 1 cup chili into each of 6 bowls. Top each serving with 1 table spoon cilantro and 1 tablespoon shredded mozzarela cheese. Serve with lime wedges.

Calories421; Fat; 23g Protein; 21.6 gr Carb; 30.4g Fiber 8.5g; Chol; 53mg Iron 4.1mg Sodium; 787mg Calc; 123mg 

Note: Caution! This chili is quite spicy because of the jalapeno. It you want it less spicy scrape the membrane and the seeds out. Or you can omit completely.
You can substitute the cheese to sour cream. Sour cream has the cooling effect to the spiciness of this chili.

Good luck Everyone & thank you for stopping by !