1. Place first 3 ingredients in a 5- to 6-qt. slow cooker. Place roast on vegetables and sprinkle with salt and pepper.
2. Whisk together French onion soup, mushroom soup, and 1/2 cup water; pour mixture over beef. Add bay leaf. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 7 hours or until tender.
3. Remove roast and vegetables from slow cooker; keep warm. Discard bay leaf. Skim fat from cooking juices. Serve cooking juices with roast and vegetables.
TO FREEZE IT: Remove remaining meat from bone. Slice or chop meat as desired. Freeze in a labeled, airtight container up to 3 months. Freeze 1 1/2 cups cooking juices in a labeled airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (668g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 430 (47%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 171.4mg||53 %|
|Sodium 685.6mg||24 %|
|Potassium 2215.2mg||58 %|
|Total Carbohydrate 61g||18 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 52.9g|
|Protein 56.5g||81 %|
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: 907
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!