|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 18g||91%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||13%|
|Total Sugars 5g|
|Vitamin C 12mg||60%|
|*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.|
No browning, no fussing, just put the roast in the crock pot in the morning, add a few cans of soup and vegetables, and you have a delicious meal in 8 to 10 hours.
1 (3- to 4-pound) boneless pot roast
2 pounds small white potatoes, scrubbed
4 large carrots, cut into 3-inch sticks
1 (10.5-ounce) can condensed golden mushroom soup
1 (10.5-ounce) can condensed beef broth
1 dash garlic powder
1 dash freshly ground black pepper
Gather the ingredients.
Put the pot roast in a large slow cooker insert. Arrange the potatoes and carrots around the roast.
Combine the soups and pour over the roast. Sprinkle the roast lightly with garlic powder and freshly ground black pepper.
Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
How to Make a Gravy
If you want gravy to serve over the roast, pour the liquids in the slow cooker into a fat separator or skim the fat off the top. Put about 2 to 3 cups of the skimmed liquids in a saucepan and bring to a boil. In a small dish, combine 2 tablespoons of cornstarch and 2 tablespoons of cold water, mixing it into a slurry. Stir the slurry into the boiling liquid. Lower the heat to a simmer and stir until thickened into a gravy.
- If you use larger red or white potatoes, cut them into two- to three-inch chunks.