Try this Pot Roast and Veggies recipe, or contribute your own.
Suggest a better description1. Put roast, potatoes, carrots, and celery in a slow cooker.
2. Add onion soup mix and water.
3. Cover & cook on low 6-8- hours.
Variations.
1. Add flour to the broth, stir 1 tsp. kitchen bouquet, 1/2 tsp, salt tsp, black pepper, and 1/2 tsp, garlic powder into water before pouring over meat and vegetable.
2. Before putting roast in cooker, sprinkle it with the dry soup mix, patting it on so it adhere.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 698 | ||
Calories from Fat: 430 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 174.6mg | 54 % | |
Sodium 752.5mg | 26 % | |
Potassium 1092mg | 29 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 9.1g | ||
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: 698
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