Sprinkle meat with seasonings. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. Cover pot and cook on low 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done. Meanwhile melt butter in saucepan. Stir in instant onion and flour. Drain 1-1/2 C broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast with vegetables. FROM: JEAN ALLEN (GRDG72B)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 6|
|Calories from Fat: 482 (63%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 162mg||50 %|
|Sodium 1780.4mg||61 %|
|Potassium 1359.9mg||36 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 13.7g|
|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: 770
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!