Place onions, potatoes and carrots in the bottom of the crock pot. Season beef with onion powder, salt and pepper. Put roast on top of vegetables and pout prepared soup or water over meat. Cook on low for 10 to 12 hours; or high for 6 to 8 hours until meat falls apart. Make a roux and add drippings for gravy.
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Serving Size: 1 recipe (2411g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 1678 | ||
Calories from Fat: 342 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 138.5mg | 43 % | |
Sodium 3480.8mg | 120 % | |
Potassium 6640.5mg | 175 % | |
Total Carbohydrate 270.5g | 80 % | |
Dietary Fiber 38.7g | 155 % | |
Sugars, other 231.8g | ||
Protein 70.2g | 100 % | |
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: 1678
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