Thu, May 24 2012
Laura's Roast and Vegetables
This roast is perfect for an every night family dinner, or a special holiday like Thanksgiving or Christmas.
Ingredients
1 3 lb. bottom round roast
Ground black pepper to taste
Garlic powder to taste
1 Tbs. vegetable oil
2 10.75 oz. cans condensed cream of mushroom soup
1 1 oz. pkg. dry onion soup mix
5 carrots, peeled and sliced into 1-inch pieces
6 small new potatoes, halved
Nutrition Information
Serving Size 1 (498g)
Recipe makes 8 servings
Calories 490
Calories from Fat 148 (30%)
Amount Per Serving %DV
Total Fat 16.5g 25%
Saturated Fat 6.2g 31%
Monounsaturated Fat 7.0g
Polyunsaturated Fat 1.4g
Trans Fat 0.5g
Cholesterol 134mg 44%
Sodium 1182mg 49%
Potassium 1505mg 43%
Total Carbohydrate 54.3g 18%
Dietary Fiber 7.5g 29%
Sugars 13.1g
Protein 32.0g 64%
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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.
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