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Suggest a better descriptionI 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 | ||
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Calories: 614 | ||
Calories from Fat: 396 (64%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 614
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