Ingredients
1 (3 pound) bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
6 small new potatoes, halved
Directions
Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
Cover, and cook on low for 6 to 8 hours, stirring occasionally.
Nutrition Facts (per serving)
310 | Calories |
13g | Fat |
22g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 310 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 3g | 17% |
Cholesterol 71mg | 24% |
Sodium 952mg | 41% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 27g | 53% |
Vitamin C 15mg | 17% |
Calcium 39mg | 3% |
Iron 4mg | 23% |
Potassium 652mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved