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Ingredientes
- 4 med potatoes peeled and quartered
- 3 med carrots cut into 2" chunks
- 1 med onion sliced
- 1/4 c. all-purpose flour
- 2 tsp salt
- 1/2 tsp black pepper
- 3 lb beef eye of round roast trimmed
- 1 x 4 ounce. can mushrooms liquid removed
- 1 can (10 1/4 ounce.) beef gravy
- 1 1/2 tsp browning and seasoning sauce (Kitchen Bouquet)
Direcciones
- Place the potatoes, carrots, and onion in a slow cooker. In a shallow dish, combine the flour, salt, and pepper. Coat the beef on all sides with the flour mix and place over vegetables in the slow cooker. Place the mushrooms over the roast, then pour the gravy over the top. Cover and cook on the Low setting for 7 to 8 hrs. One hour before removing the roast from the slow cooker, remove the cover and turn the roast over. When it has finished cooking, remove the roast to a cutting board. Add in the browning and seasoning sauce to the slow cooker and stir gently. Slice the roast and serve with vegetables and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1786mg | 74% |
| Potassium 954mg | 27% |
| Total Carbs 45.88g | 12% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.04g | 3% |
| Protein 8.14g | 13% |
