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Suggest a better descriptionHeres one from my Rival Crockpot recipe booklet that Ive made several times and is good. Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover, cook on Low 10 to 12 hours or High 5 to 6 hours. Instead of salt & pepper, I sprinkle the roast all around with Mrs. Dash Herb & Garlic seasoning. Also, Ive found 5 hours is enough at Low, or else it gets too dry. (Considering this recipe is for a 3 to 4 lb. roast, if you use a 3 lb. roast, check at four hours). Posted to EAT-L Digest 21 Feb 97 by Wayne or Diane Beck
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Serving Size: 1 Serving (3220g) | ||
Recipe Makes: 1 | ||
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Calories: 4095 | ||
Calories from Fat: 2365 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 262.7g | 350 % | |
Saturated Fat 103.9g | 519 % | |
Monounsaturated Fat 116.9g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 925.3mg | 285 % | |
Sodium 4213.5mg | 145 % | |
Potassium 7749.6mg | 204 % | |
Total Carbohydrate 140.3g | 41 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 118.6g | ||
Protein 277.8g | 397 % | |
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: 4095
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