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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 388.7
  • Total Fat: 13.1 g
  • Cholesterol: 133.2 mg
  • Sodium: 1,066.0 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 42.3 g

View full nutritional breakdown of Sandra Lee's Pot Roast (modified) calories by ingredient
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Sandra Lee's Pot Roast (modified)

Submitted by: STINASTEW

Introduction

This is from Sandra Lee's Semi-Homemade Slow Cooker Recipes cookbook (p. 18). It's actually Pot Roast w/Mushroom Gravy, but I modified since my husband is allergic to mushrooms. This is from Sandra Lee's Semi-Homemade Slow Cooker Recipes cookbook (p. 18). It's actually Pot Roast w/Mushroom Gravy, but I modified since my husband is allergic to mushrooms.
Number of Servings: 6

Ingredients

    3lbs. Beef Chuck Roast
    1lb. Red Potatoes (cut into wedges)
    1pkt. McCormick Beef Stew Seasoning Mix
    14oz. Beef Broth (Aldi brand-Chef's Cupboard used)
    2 stalks of celery (sliced)
    8oz. carrots (abt. 4-peeled & sliced)
    1 onion (sliced)


Tips

I made this into a freezer meal. I cut up all veggies & put the liquids in a freezer bag with the meat.


Directions

-Cut up veggies & place in slow cooker.
-Place meat on top of veggies.
-Put liquids in slow cooker, pouring over the meat & veggies.
-Cook on Low for 8-10hrs

Serving Size: 6 servings






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