Kathy's Roast and Vegetables

4.6
(432)

This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious.

15
15
15
15
Prep Time:
25 mins
Cook Time:
8 hrs 20 mins
Total Time:
8 hrs 45 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (3 pound) bottom round roast

  • ground black pepper to taste

  • garlic powder to taste

  • 1 tablespoon vegetable oil

  • 2 (10.75 ounce) cans condensed cream of mushroom soup

  • 1 (1 ounce) package dry onion soup mix

  • 5 carrots, peeled and sliced into 1 inch pieces

  • 6 small new potatoes, halved

Directions

  1. 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.

  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.

  3. Cover, and cook on low for 6 to 8 hours, stirring occasionally.

Nutrition Facts (per serving)

310 Calories
13g Fat
22g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 310
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 17%
Cholesterol 71mg 24%
Sodium 952mg 41%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 27g
Vitamin C 15mg 77%
Calcium 39mg 3%
Iron 4mg 23%
Potassium 652mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.