Mix together packets of dressing and gravy, then coat roast on all sides. Place in crock pot, and add 1/2 to 3/4 cup water. I will also usually add some fresh minced garlic cloves (3 or so) and one small onion that I've chopped up at this time. Turn crock pot to low temperature. About four hours later, I add potatoes and carrots. I'll also eyeball the roast at this time, and will sometimes add another packet of onion gravy or au jus gravy and another 1/2 cup of water. Let roast and vegetables cook another 3 1/2 to 4 hours, until potatoes are tender and roast is 150-160 degrees. Remove vegetables and roast from crock pot, pour juice in crock pot into sauce pan. I make a thickening agent of cornstarch and water to add to the juice. Bring to a boil until it thickens, stirring constantly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4|
|Calories from Fat: 438 (62%)|
|Amt Per Serving||% DV|
|Total Fat 48.7g||65 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 187.1mg||58 %|
|Sodium 645mg||22 %|
|Potassium 931.7mg||25 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 7.5g|
|Protein 53.6g||77 %|
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: 701
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