1. Season the roast generously with salt, pepper, and Galena Street rub. Then place the roast in the slow cooker.
2. Evenly chop the vegetables and add them to the slow cooker.
3. Add the crushed tomatoes, red pepper flakes, garlic and bay leaf.
4. Cover and cook on low for 8-10 hours.
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|Serving Size: 1 Serving (447g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 494 (63%)|
|Amt Per Serving||% DV|
|Total Fat 54.9g||73 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 199.6mg||61 %|
|Sodium 286.5mg||10 %|
|Potassium 1270.2mg||33 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 8g|
|Protein 60.7g||87 %|
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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: 788
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