Prepare your vegetables. Place in the following order: carrots then potatos and then your Pork Roast. Mix water and onion soup mix. Pour over roast. Slow-cook on slow for about 10 hours. You can substitute a beef roast. Recipe by: James Shepherd Recipe by Betty Crocker Posted to brand-name-recipes by Meg Antczak
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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 6|
|Calories from Fat: 174 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 145.2mg||45 %|
|Sodium 437.1mg||15 %|
|Potassium 1992.6mg||52 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 39.9g|
|Protein 53.7g||77 %|
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: 583
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