So easy you let the Krock Pot cook for you!
Combine all ingredients except roast and potatoes. Pour over roast in a 1-gallon freezer bag. Seal and freeze.
Thaw and place the contents into Crock-Pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes topped with chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (580g) | ||
Recipe Makes: 6 | ||
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Calories: 445 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2402.7mg | 83 % | |
Potassium 2190.9mg | 58 % | |
Total Carbohydrate 107.3g | 32 % | |
Dietary Fiber 8.9g | 35 % | |
Sugars, other 98.5g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 445
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