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Ingredientes
- 1 rump or possibly shoulder roast
- 2 cans cream of mushroom soup (use the garlic variety for one of the cans if possible)
- 1 can water
- 2 cloves garlic, chopped
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. basil
- 1 tsp. oregano
- 6 small, red or possibly golden brown potatoes cut into quarters
Direcciones
- Set slow cooker on low. Chop onions. Remove any larger pcs of fat from roast. Add in roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hrs. After 3-5 hrs, add in the rest of the vegetables.
- Let simmer for 1-2 hrs and serve. A lot of this is by your preference; herbs and seasonings may be increased or possibly decreased, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 82 | 26% |
| Total Fat 9.32g | 12% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1869mg | 78% |
| Potassium 1267mg | 36% |
| Total Carbs 51.49g | 14% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.79g | 3% |
| Protein 7.4g | 12% |
