Peppered Pot Roast

Ok so pot roast in the slow cooker is great but it takes forever! I discovered this new recipe in the biggest loser cookbook. It's super yummy and is HEALTHY :)

1 tsp EVOO
1 (1 3/4 lb) trimmed top round roast
2 tsp ground black pepper
1/4 tsp seasoned salt
salt, to taste ( I didn't use and it was great)

Preheat oven to 350

Rub the olive oil evenly over the roast and season with the pepper and seasoned salt. Let stand for 15 minutes

Place a medium nonstick ovenproof skillet over medium-high heat. When hot, add the roast and sear on all sides, including the ends, until just browned, 45-60 second per side. Transfer the skillet to the oven and roast for about 15-20 minutes for medium rare.

Take out of oven and loosely place a piece of foil over the roast (not the whole pan just the roast) and let stand for 10 minutes.

Slice the roast against the grain into thin slices and serve immediately.

This makes about 6 4-oz servings.

137 cal, 28 g protein, trace carbs, 5 g fat (2 g saturated), 58 mg cholesterol, trace fiver, 123 mg sodium.

I paired this with Rosemary sweet-potato steak fries with ranch, and about a half cup of steamed zucchini with a touch of smart balance. The whole dinner was only 431 calories. Not to shabby and it was plenty filling. :)