In a 3.5 or 4-quart crockery cooker combine the carrots, turnip, onion, dried tomatoes, garlic, bouillon granules, dried basil, dried oregano, and pepper. Trim fat from meat. If necessary, cut roast to fit into cooker. Place meat on top of vegetables. Pour water over all.
Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Stir in lima beans or corn and peas. Let stand, covered, for 10 minutes.
Meanwhile, prepare mashed potatoes according to package directions, except stir the 1 tablespoon fresh basil into potatoes just before serving. Remove meat and vegetables from cooker with a slotted spoon. If desired, reserve cooking juices. Serve meat and vegetables over hot mashed potatoes. If desired, serve cooking juices over meat.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 44mg||2 %|
|Potassium 125.4mg||3 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 4.8g|
|Protein 1.6g||2 %|
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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: 33
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