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.
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|Serving Size: 1 Serving (191g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|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 %|
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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: 132
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