Cajun Pot Roast with Sweet Peppers
This low calorie Louisiana-style pot roast recipe is made with lots of colorful sweet peppers which are rich in antioxidants.
Ingredients
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1 2- to 2 1/2-pound boneless beef chuck pot roast
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1 tablespoon salt-free Cajun seasoning
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1/2 teaspoon bottled hot pepper sauce
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1/8 teaspoon ground black pepper
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1 14 1/2-ounce can low-salt diced tomatoes, undrained
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1 medium green sweet pepper, cut into strips
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1 medium red sweet pepper, cut into strips
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1 medium yellow sweet pepper, cut into strips
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Cracked black pepper (optional)
Directions
1.
Trim fat from meat. Sprinkle Cajun seasoning evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in slow cooker. Add hot pepper sauce and the 1/8 teaspoon black pepper. Pour undrained tomatoes over meat in slow cooker.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours, adding pepper strips for the last 30 minutes of cooking.
3.
Transfer meat to a cutting board. Slice meat and transfer to a serving platter. Drain vegetables, discarding cooking liquid. Serve meat with vegetables. If desired, sprinkle individual servings with cracked black pepper. Makes 8 (3 ounces cooked meat and 1/3 cup vegetalbes) servings.
Nutrition information
Calories 174, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 67 mg, Sodium 86 mg, Carbohydrate 6 g, Fiber 2 g, Protein 25 g. Exchanges: Vegetable 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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