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Ingredientes
- 4 lb boneless pot roast
- 1/4 c. flour
- 2 tsp salt
- 1/8 tsp pepper
- 3 x carrots pared, sliced lengthwise and cut into 2-inch pcs
- 3 x potatoes peeled and quartered
- 2 sm onions sliced
- 1 stalk celery cut into 2" pcs
- 1 x 2 ounce. jar mushrooms liquid removed
- 3 Tbsp. flour
- 1/4 c. water
Direcciones
- Trim off excess fat from roast. Combine 1/4 c. flour, and salt and pepper. Coat meat with the flour mix. Place all vegetables except mushrooms in Crock-Pot and top with roast. (Cut roast in half, if necessary, to fit easily.) Spread mushrooms proportionately over top of roast. Cover and cook on Low setting for 10 to 12 hrs.
- If you like, turn to High setting during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 Tbsp. flour and the water and stir into Crock-Pot. Season to taste before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 791 | |
| Calories from Fat 395 | 50% |
| Total Fat 43.77g | 55% |
| Saturated Fat 17.19g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 912mg | 38% |
| Potassium 1033mg | 30% |
| Total Carbs 25.98g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.08g | 2% |
| Protein 69.0g | 110% |
