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Suggest a better descriptionTrim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.
Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into 34-inch slices. Slice celery into 112- to 2-inch pieces.
Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.
Arrange beef over vegetables in slow cooker. Pour broth over beef.
Cover slow cooker and cook pot roast on LOW about 812 to 9 hours or until beef is fork-tender.
Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 285 | ||
Calories from Fat: 149 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 59.9mg | 18 % | |
Sodium 102.2mg | 4 % | |
Potassium 620.4mg | 16 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 12g | ||
Protein 19.2g | 27 % | |
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: 285
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