Slow Cooker recipe from Sandra Lee's Money Saving Meals on Food Network.
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast.
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Serving Size: 1 Serving (597g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 524 | ||
Calories from Fat: 248 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 105.5mg | 32 % | |
Sodium 18315.6mg | 632 % | |
Potassium 1486mg | 39 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 16.8g | ||
Protein 48.5g | 69 % | |
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: 524
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