Sirloin roast seasoned with salt, pepper, paprika and garlic, slow cooked in beef stock over potatoes and carrots.
1. Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
2. Place the potatoes, carrots and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
3. Place lid on slow cooker, and cook for 6 hours on high or 8 hours on low. During the last hour of cooking, add the green peppers.
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 529 | ||
Calories from Fat: 202 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 80.1mg | 25 % | |
Sodium 529.5mg | 18 % | |
Potassium 1550.1mg | 41 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 34.1g | ||
Protein 40.9g | 58 % | |
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: 529
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