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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 507.0
  • Total Fat: 22.4 g
  • Cholesterol: 68.1 mg
  • Sodium: 473.5 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 36.6 g

View full nutritional breakdown of Crockpot beef roast with assort. root veggies calories by ingredient
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Crockpot beef roast with assort. root veggies

Submitted by: WICCANWIDGET

Introduction

Beef chuck roast with sweet potato, potato, carrots, garlic and onion as well as peppers and mushrooms simmered in crockpot all day. Packs a nutritional punch! Beef chuck roast with sweet potato, potato, carrots, garlic and onion as well as peppers and mushrooms simmered in crockpot all day. Packs a nutritional punch!
Number of Servings: 8

Ingredients

    2 lb chuck roast
    1/4 each yellow, red, green and orange bell peppers
    1/2 lrg onion
    4 cloves garlic minced
    1 c. carrots chopped
    3 beef bouillon cubes plus water to make broth
    2 TBS Lea and Perrin's Worcestershire sauce
    2 c cubed sweet potato
    1 8oz package of cremini mushrooms quartered
    2 TBS fresh rosemary
    3 lrg potatoes diced

Tips

I use crockpot liners to make clean up easy. Also I will chop veggies the weekend before and freeze to make easy to put in dinner during the morning rush. Just lable the bag as to what meal it is for!


Directions

Start dissolving bouillon in warm water immediately. Wash and chop all veggies and toss them in the crockpot. Add garlic and rosemary to the top of the veggies and place roast on top. Pour over the bouillon mix once dissolved and the Worcestershire sauce. Cover and cook on low 8 hrs or high for 5-6 hours.

Serving Size: calculated for 8 servings of 3 oz meat + 1 cup veggies cooked

Number of Servings: 8

Recipe submitted by SparkPeople user WICCANWIDGET.






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