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Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 349.8
  • Total Fat 9.3 g
  • Saturated Fat 3.1 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 4.1 g
  • Cholesterol 111.5 mg
  • Sodium 342.3 mg
  • Potassium 1,251.3 mg
  • Total Carbohydrate 21.1 g
  • Dietary Fiber 4.2 g
  • Sugars 4.8 g
  • Protein 43.9 g
  • Vitamin A 81.2 %
  • Vitamin B-12 92.3 %
  • Vitamin B-6 64.9 %
  • Vitamin C 42.3 %
  • Vitamin D 0.0 %
  • Vitamin E 3.4 %
  • Calcium 6.7 %
  • Copper 16.0 %
  • Folate 16.5 %
  • Iron 31.6 %
  • Magnesium 20.1 %
  • Manganese 19.2 %
  • Niacin 46.5 %
  • Pantothenic Acid 13.0 %
  • Phosphorus 48.9 %
  • Riboflavin 27.4 %
  • Selenium 59.7 %
  • Thiamin 24.9 %
  • Zinc 47.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Beef Roast with Vegetables

View the full Slow Cooker Beef Roast with Vegetables Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Beef Roast with Vegetables

259 calories of Beef, bottom round, (0.42 lb)

19 calories of Parsnips, (0.17 parsnip (9" long))

18 calories of Red Potato, (25 grams)

14 calories of Flour, white, (0.03 cup)

13 calories of Carrots, raw, (0.25 cup, chopped)

12 calories of Rutabagas, (0.17 small)

10 calories of Onions, raw, (0.17 cup, chopped)

6 calories of Tomatoes, red, ripe, canned, whole, no salt added, (0.17 can)

1 calories of Garlic, (0.33 clove)

1 calories of Pepper, black, (0.17 tsp)

0 calories of Rosemary, dried, (0.08 tsp)

0 calories of Thyme, fresh, (0.33 tsp)

0 calories of Salt, (0.08 tsp)


Nutrition & Calorie Comments  

This was really delicious and the best thing was it had no salt in it and I didn't feel the need to add it. Submitted by:
LIBELUS

(8/22/11)
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I prefer a top round, eye round, or other lean cut of beef. I brown the roast on all sides, then put in crockpot with low-sodium beef broth & cut up onion. Cook it on HIGH for about 3 hours, then put in cut up carrots & potatoes & cook for another hour. The veggies are cooked but not overcooked. Submitted by:
AZURE-SKY

(8/1/11)
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I make this a little differently. I put chunks of onions on the bottom of a crockpot, set the roast on top sprinkle with garlic salt/pepper, and cook. I don't add liquid or precook. Veggies can be added for the last hour of cooking on high temp. Submitted by:
WALKERLADY999

(7/7/11)
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