Tuesday, November 8, 2011

Easy-Breezy BBQ Pot Roast Dinner from Biggest Loser Quick & Easy Cookbook

The Biggest Loser Quick & Easy Cookbook

Easy-Breezy BBQ  Pot Roast Dinner
The most important rule when it comes to cooking lean cuts of meat is to not overcook it. Meats continue cooking when they emerge from the oven, especially large roasts. So, if you want this roast to be medium rare (130o to 135oF), remove it from the oven when a meat thermometer reads 125oF. Another important strategy is to tent the meat with aluminum foil after it’s done cooking and allow it to rest for 10 minutes before you cut into it. By “tent,” I mean place a piece of foil loosely over the roast (not sealed to the edges of the pan). When you slice it, slice it against the grain and make sure you slice it thinly.

2 pounds sweet potatoes cut into 1" cubes
2 pounds poblano peppers, stemmed, seeded, and cut into 1" cubes (21 ounces
remain)
4 teaspoons olive oil
1 tablespoon + 2 teaspoons salt-free mesquite seasoning ( I used The Spice Hunter Salt Free Mesquite Seasoning Blend)
1⁄4 teaspoon sea salt
2 pounds eye round roast, trimmed
3⁄4 cup all-natural barbecue sauce, preferably sweetened with agave nectar or honey
(I used OrganicVille Original BBQ Sauce)
3 small sweet white onions, trimmed, peeled, and quartered
8 cloves garlic

Preheat the oven to 450°F. Line the bottom and sides of a large roasting pan with nonstick foil.
In the prepared pan, toss the potatoes and peppers with 2 teaspoons of the olive oil and 1 tablespoon mesquite seasoning until they’re evenly coated.
Rub the roast with the remaining 2 teaspoons olive oil, then the salt, and the 2 teaspoons seasoning. Place the roast in the center of the roasting pan, and arrange the potatoes and peppers around it, not under it.
Drizzle the barbecue sauce evenly over the roast and vegetables, using a pastry brush to make sure the roast is completely covered.
Separate the onions into layers. Scatter them over the top of the roast and veggies. Distribute the garlic cloves throughout the pan, placing 3 cloves directly on top of the meat. Bake for 20 minutes. Using a wooden spoon (so the foil doesn’t rip), stir the veggies. Bake for 12 to 15 minutes longer, or until a meat thermometer reads 125°F when inserted in the center of the roast.
Take the pan out of the oven and transfer the roast to a cutting board. Tent it with foil for 10 minutes. Slice the meat into very thin slices against the grain at a 45-degree angle. Serve immediately with the veggies.

Makes 6 servings (4 ounces meat, 11⁄2 cups veggies each)
Per serving: 474 calories, 39 g protein, 62 g carbohydrates (28 g sugar), 8 g fat, 2 g saturated fat, 62 mg cholesterol, 8 g fiber, 454 mg sodium

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