I used the 4 qt westbend which has a removable cooking pot which can be used to brown the roast on the stove top.... Saute onion & garlic with oil in the cooking pot till transparent. Season the roast with Salt & Pepper and then dredge (lightly) in flour. Brown roast (on top of the onions & garlic) in the cook-pot on both sides (10 min). Transfer to the slow cooker, add the stewed tomatoes, water and Worcestershire sauce. Cooked on setting 4 (of 5) for about 5 hrs. When done, puree the remaining tomatoes, juices & onions, return to pan, add thickener for gravy...
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 6|
|Calories from Fat: 396 (64%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 149.7mg||46 %|
|Sodium 336.3mg||12 %|
|Potassium 879.9mg||23 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.9g|
|Protein 44.7g||64 %|
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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: 614
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