crock pot roast with mushroom soup
Rinse and pat the pork roast dry. Then sprinkle with kosher salt and pepper. Heat 2-3 Tbsp of olive oil in a skillet, and coat the pork roast in flour. Brown it in the skillet, and remove the roast and put it in the crock pot on high. After browning the roast, deglaze the pan with a little white cooking wine, and add this mixture to the crock pot. Add lipton soup, cream of mushroom, mushrooms, and beef broth over the top of the roast and then cook on high 6-7 hours. If gone longer, you can cook on low for 8-10 hours. You can add potatoes or carrots if desired halfway through cooking process. At the end of cooking, may add cornstarch mixed with water to thicken up the sauce for a gravy.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 750 | ||
Calories from Fat: 506 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.2g | 75 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 25.2g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 175.8mg | 54 % | |
Sodium 1155.2mg | 40 % | |
Potassium 789.5mg | 21 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.3g | ||
Protein 48.6g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 750
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