Peel the carrots and potatoes, quarter the potatoes and cut the carrots into pieces about 1.5 inches long.
Place the roast in the crockpot and add the potatoes, onion, carrots and boulion. Sprinkle on the salt and pour in the water.
If roast is not frozen poke holes in it with a knife and push the garlic cloves into the holes. If frozen place the garlic below the surface of the water so the flavour works through the meat and vegetables.
Place crockpot on a surface that will not burn ie. stove top. (Don't ask how I know to do this)
Cook on high for 7 - 8 hours. (Mine needs to be on high yours may only need medium; each crocpot is different.)
If there is enough liquid left after cooking make gravy with it.
I started with a frozen roast hence the higher and longer cooking times.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (580g)|
|Recipe Makes: 4|
|Calories from Fat: 247 (38%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 140.6mg||43 %|
|Sodium 176.5mg||6 %|
|Potassium 1931.3mg||51 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 40.6g|
|Protein 52.2g||75 %|
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: 652
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