Barbecue Pot Roast

2 Lbs. Beef Top Round Roast
3/4 Cup Prepared Watkins Barbecue Sauce
1/2 teas. Salt
1/3 Cup Water
1/4 teas. Watkins Black Pepper
2 Tbsp. Molasses
2 Onions
1 teas. Watkins Chili Powder
1 Red Bell Pepper
1 teas. Watkins Dry Mustard
4 oz. Mushrooms
1 Lb. Peeled Small Carrots
1/2 teas. Watkins Liquid Garlic Spice

Coat 4-quart flameproof roasting pan or Dutch oven with Watkins Cooking Spray; warm over medium-high heat. Season meat with salt and freshly ground black pepper; place in prepared pan. Brown meat, turning, until all sides are browned. Transfer to plate; set aside. Add onions (sliced and separated into rings), bell pepper (sliced into rings), sliced mushrooms (1 cup) and Liquid Garlic to pan. Reduce heat to medium; cook, stirring occasionally, for 5 minutes or until tender. Stir in barbecue sauce, water, molasses, chili powder and mustard powder; bring to boil over high heat. Add beef; reduce heat to low, cover and cook for 1 hour. Add carrots; cook 30-45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft. Makes 6 servings.

Nutritional Analysis Per Serving: 241 calories, 5 grams fat (2 grams saturated fat), 61 mg. cholesterol, 523 mg. sodium, 28 grams protein, 20 grams carbohydrates., 4 grams fiber

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