Begin by sprinkling adobo seasoning on the pot roast. Sear each side if the roast in two tbsp of olive oil.
Crumble the two beef bullion cubes into the crock pot. Slice the onion and place on the bottom of the crock pot. Place your seared pot roast on top of the sliced onion.
Cover your roast with both soups and the dry onion soup mix. Pour your wine and water over the roast. Add your two whole bay leaves to the crock pot and you are ready to go.
Cook on low for 8 to 10 hours. Remove your bay leaves and slice your pot roast. You may thicken the gravy to your desired thickness. This will make lots of delicious gravy to be served with the pot roast and potatoes served on the side.
I used a rib eye roast one year and it was fantastic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (509g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 489 (60%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||73 %|
|Saturated Fat 20.7g||104 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 180.4mg||56 %|
|Sodium 7021.9mg||242 %|
|Potassium 1182.8mg||31 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 18.3g|
|Protein 57.2g||82 %|
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: 811
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!