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Suggest a better descriptionOpen slow cooker liner and place it inside a 5- to 6 1/2- quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Place water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tbsp onion soup mix.
Sprinkle remaining onion soup mix over the vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.
Cook on low for 8 to 9 hours or on high for 5 to 6 hours, until pot roast is tender.
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Serving Size: 1 Serving (994g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 645 | ||
Calories from Fat: 12 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.3mg | 2 % | |
Potassium 4060.7mg | 107 % | |
Total Carbohydrate 147g | 43 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 130.1g | ||
Protein 17.5g | 25 % | |
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: 645
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