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Ingredientes
- 2 pound pot roast, boneless
- 1 1/2 teaspoon salt
- 1/2 c. liquid beef stock
- 1 (24 ounce.) pkg. frzn vegetables
Direcciones
- Trim fat from roast, place fat in 10 inch casserole with lid, use cook cycle for 5 min. Place roast in drippings, cover and cook for 10 min. Turn roast over add in liquid stock. Cover and cook 20 min. Turn roast again and cook for further 10 min. Add in vegetables and cook for 15 min or possibly till vegetables are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 151 | 49% |
| Total Fat 16.78g | 21% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 565mg | 24% |
| Potassium 385mg | 11% |
| Total Carbs 11.45g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.0g | 0% |
| Protein 27.62g | 44% |
