Pot Roast with Vegetables
Place vegetables in bottom of pot. Add meat. Top with soup mix and water. Turn slow cooker to high for 5-6 hours or low for 6-8 hours. Remove meat and vegetables.
Thicken juices, using 1 tablespoon of cornstarch for each cup of juice.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 114 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3146.3mg | 108 % | |
Potassium 281.2mg | 7 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 22.8g | ||
Protein 2.9g | 4 % | |
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: 114
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