1 Lb Pot Roast 1 Cup Baby Carrots
1 Tsp Ketchup 1/4 Tsp Apple Cider Vinegar
1/4 Tsp Ancho Chili Powder 1 1/2 Tsp Flour
3/4 Tsp Worcestershire 3/4 Tsp Horseradish Mustard
3 Cup Potatoes, Quartered
Place potatoes and carrots in bottom of a slow cooker. Trim fat from roast and set aside. Combine remaining ingredients into a paste. Spread evenly over roast and place roast in the slow cooker on top of potatoes and carrots. Cover and cook on high for about 4 hours.
Per Serving: 257 Cal (18% from Fat, 44% from Protein, 38% from Carb); 28 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 24 g Carb; 4 g Fiber; 3 g Sugar; 47 mg Calcium; 4 mg Iron; 152 mg Sodium