Title: Chili-Style Roast
Categories: Beef, Low-cal, Main dish, Tex-mex
Yield: 12 Servings

4 lb Lean boneless round roast
Vegetable cooking spray
1/2 ts Salt -- optional
1/8 ts Red pepper
8 oz Can no-salt tomato sauce
1/2 c -- water
3/4 c Onion -- chopped
1/2 c Green onions -- chopped
20 ml Garlic -- minced
2 tb Chili powder
1 ts Dried whole oregano

Trim excess fat from roast. Coat a Dutch oven with cooking spray; place
over medium-high heat until hot. Add roast, and cook until browned on all
sides. Sprinkle roast with salt and red pepper.

Combine tomato sauce and remaining ingredients in a small bowl, pour over
roast. Cover, reduce heat, and simmer 2 to 2-1/2 hours or until roast is
tender. Each serving is 197 calories.

Pro 30.5/ fat 6.1/ carbo 3.6/ cholesterol 79/ sod 173/ calcium 17. Source:
Cooking Light '88.

*Judi's Notes: I think 10 servings from this dish is a more realistic
portion.--the caloric count will be slightly higher if serving 10 people.

Shared by Judi M. Phelps, (G.Phelps1) GENIE.

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip