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Add a photoServings: 12
Ingredients
- 1 (2 1/2-3 lb.) beef chuck pot roast
- 2 tbsp. butter
- 2 med. onions, sliced & separated into rings
- 2 cloves garlic, chopped
- 3/4 c. BBQ sauce
- 1 (4 ounce.) can sliced mushrooms, liquid removed
- 1 tbsp. dry mustard
- 1 teaspoon chili pwdr
Directions
- Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven brown meat or possibly all sides in butter. Remove meat. Add in onions and garlic. Cook till tender but not brown. Stir in BBQ sauce, mushrooms, mustard, chili pwdr and 1/2 c. water. Add in meat. Bring to boiling. Reduce heat. Cover; simmer for 1 1/2 to 2 hrs or possibly till meat is tender. Remove from heat; boil pan juices gently, uncovered, for 3-5 min or possibly till desired consistency, stirring often.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 153 | 54% |
| Total Fat 17.05g | 21% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 289mg | 12% |
| Potassium 259mg | 7% |
| Total Carbs 8.1g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.02g | 3% |
| Protein 23.08g | 37% |
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