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Recipe of the Week - between moms.... |
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Click here to view the Recipe of the Week Archives!
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This weeks Recipe Of The Week is:
Kathy's Roast and Vegetables
Submitted by:
Jaque
"This
roast is made in the slow cooker with the potatoes and carrots.
Very easy and delicious."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes
8 Servings
Prep
Time: 25 Minutes
Cook
Time: 8 Hours 20 Minutes
Ready In: 8 Hours 45 Minutes
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1
(3 pound) bottom round roast |
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ground black pepper to taste |
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garlic powder to taste |
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1 tablespoon vegetable oil |
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2 (10.75 ounce) cans
condensed cream of mushroom soup |
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1 (1 ounce) package dry
onion soup mix |
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5 carrots, peeled and sliced
into 1 inch pieces |
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6 small new potatoes, halved |
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| Directions |
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Season roast with black
pepper and garlic powder. In a large pot, heat the oil over medium heat.
Brown the roast on all sides for 20 minutes. |
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2 |
Mix together the mushroom
soup and the onion soup mix in the slow cooker. Place roast into the
slow cooker, and arrange carrots and potatoes around the meat. |
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3 |
Cover, and cook on
low for 6 to 8 hours, stirring occasionally. |
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Nutritional Facts |
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Calories 329 |
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Protein 26.8 g |
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Total Fat 13.8 g |
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Sodium 988 mg |
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Cholesterol 72 mg |
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Carbohydrates 24 g |
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Fiber 2.7 g |
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