Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low 7-8 hours or until tender. If desired, thicken cooking juices for gravy.
Remove meat to a warm platter, then strain and skim the fat from the cooking juices. Measure the juices and place in a saucepan. Combine 3 tablespoons flour and 1/3 cup cold water for each cup juices, then add to saucepan. Bring the mixture to a boil, stirring constantly, until the gravy is thickened.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12|
|Calories from Fat: 132 (71%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 53.7mg||17 %|
|Sodium 51.6mg||2 %|
|Potassium 204.9mg||5 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 13g||19 %|
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: 187
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