From Crock Pot owner's guide
1. Coat roast with 1/2 cup flour, salt, and pepper. Sear roast in skillet on stove top (optional).
2. Place all vegetable in crock-pot, except mushrooms. Add roast and spread mushrooms on top. Pour in liquid.
3. Cover and cook on low for 10 hours or on high for 6 hours or until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 132 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 168.6mg | 6 % | |
Potassium 532mg | 14 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 27.2g | ||
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: 132
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