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1. Turn crock pot on low heat setting.
2. Add roasts and coat with a thick layer of mushroom soup (half of can).
3. In separate bowl mix water and onion soup mix.
4. Pour over roasts.
5. Cook 4 hours.
6. Peel carrots and potatoes.
7. Cut into large chunks.
8. Add to crock pot.
9. Cook 5 more hours.
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|Serving Size: 1 Serving (1359g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 3236.9mg||112 %|
|Potassium 5791.7mg||152 %|
|Total Carbohydrate 252.5g||74 %|
|Dietary Fiber 31.8g||127 %|
|Sugars, other 220.7g|
|Protein 29.1g||42 %|
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Calories per serving: 1115
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