Browning the pot roast before you add it to the slow cooker gives it added richness as it cooks to ultimate goodness.
1. Heat the oil in a 10-inch skillet. Add the beef and cook until well browned on all sides.
2. Place the potatoes, carrots, onions and celery into a 3 1/2-quart slow cooker. Top with the beef. Stir the soup, consommé and water in a small bowl. Pour the soup mixture over all.
3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender. Season with the black pepper and tarragon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (734g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 752 | ||
Calories from Fat: 214 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 115.1mg | 35 % | |
Sodium 804.3mg | 28 % | |
Potassium 2314mg | 61 % | |
Total Carbohydrate 73.6g | 22 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 63.8g | ||
Protein 60.2g | 86 % | |
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: 752
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