Directions:
- To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.
- To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently.
- Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil.
- Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Preheat oven to 325°.
- Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.81 Kcal (523 kJ) | ||
| Calories from fat | 50.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 9% | |
|---|---|---|---|
| Cholesterol | 30.38mg | 10% | |
| Sodium | 396.12mg | 17% | |
| Potassium | 227.45mg | 5% | |
| Total Carbs | 9.68g | 3% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 9.16g | 18% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 132.38 Kcal (554 kJ) | ||
| Calories from fat | 53.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 9% | |
|---|---|---|---|
| Cholesterol | 32.23mg | 10% | |
| Sodium | 420.14mg | 17% | |
| Potassium | 241.25mg | 5% | |
| Total Carbs | 10.26g | 3% | |
| Sugars | 8g | 30% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 9.71g | 18% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 25.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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