Crock-Pot Roast

This is not your grandmother's pot roast.  This may seem like it is spicy, but it really is not.  The rub gives the beef nice flavor and keeps it moist.  I tried to carve - and I did get some semblance of a slice, but it was so moist that it just came apart.  Serves 4

  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