Nutritional Guidelines (per serving) | |
---|---|
323 | Calories |
10g | Fat |
50g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: Serves 4 to 6 | |
Amount per serving | |
Calories | 323 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 6g | 30% |
Cholesterol 39mg | 13% |
Sodium 187mg | 8% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 4g | 14% |
Protein 9g | |
Calcium 256mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This easy slow cooker pot roast is finished with a simple sour cream sauce. The savory, creamy sauce makes this slow cooker pot roast flavorful and creamy.
Potatoes and carrots are included in this recipe, making it an excellent one-pot meal for a family.
Ingredients
- 1 boneless roast (rump, chuck, or other pot roast cut)
- Dash of salt and pepper (part seasoned salt if desired)
- 1/4 teaspoon garlic powder
- 4 or more medium potatoes (peeled and diced)
- 16 ounces baby carrots
- 1 large onion (cut in large pieces)
- 2 cans (10 3/4 ounces) condensed cream of celery soup
- 1/2 cup sour cream
- 1/2 cup milk
Steps to Make It
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Place the roast in bottom of a crockpot; sprinkle with salt, pepper, and garlic powder. Add potatoes, carrots, and onions.
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Spoon the cream of celery soup over the onion layer.
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Cover and cook on low for 8 to 10 hours.
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Combine the sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.