The night before, combine beef stock, soup, onion flakes and spice together in a jug and stir. Place frozen roast inside centre pot of slow cooker and pour mix all over roast. Cover and leave in fridge overnight.
In the morning return covered centre pot to the outside of slow cooker. Set at low heat and cook for at least 10 hours.
When you arrive home prepare chosen side dishes.
Remove roast from slow cooker. Stir gravy mix into slow cooker juices using a fork or whisk until it starts to thicken. This can be done in the crock or in a saucepan
You can double the size of the roast without increasing the other ingredients, to have leftovers or great lunch meat.
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 530 (61%)|
|Amt Per Serving||% DV|
|Total Fat 58.9g||78 %|
|Saturated Fat 23.7g||119 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 221.7mg||68 %|
|Sodium 1149.8mg||40 %|
|Potassium 1606.1mg||42 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.8g|
|Protein 68g||97 %|
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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: 864
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