Slow cooker spicy roast stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Beef, bottom sirloin, tri-tip roast, trimmed, 900 grams (2 pounds) * Amy's Kitchen, Organic Cream of Mushroom Soup, 3/4 cup, 2 serving (1 can) * Garlic powder, 1 tbsp * Mushrooms, fresh, 1 cup, pieces or slices * Kroger Frozen 3 Pepper & Onion Blend (1 bag) * Salsa, 2 cup (1 jar. I use mild.) * Parsley, dried, 1 tbsp * *Potato, raw, 2 cup diced * Pepper, black, 1 tsp * Salt, 1 tsp dash red wine*water filtered, 2 cup
wash potatoes and mushrooms and slice into bite size pieces
thaw frozen veggies in microwave for 3 minutes and drain.
layer all ingredients in slow cooker, with mushroom soup and potatoes on bottom and roast near the top.
Cook on high for 5 hours or low for 8 hours.
Delicious in a bowl with sour cream topping or with tortillas as burrito filler.
Serving Size: makes 10 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEJEAN99.
thaw frozen veggies in microwave for 3 minutes and drain.
layer all ingredients in slow cooker, with mushroom soup and potatoes on bottom and roast near the top.
Cook on high for 5 hours or low for 8 hours.
Delicious in a bowl with sour cream topping or with tortillas as burrito filler.
Serving Size: makes 10 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEJEAN99.
Nutritional Info Amount Per Serving
- Calories: 279.3
- Total Fat: 12.1 g
- Cholesterol: 74.4 mg
- Sodium: 783.9 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 2.9 g
- Protein: 26.3 g
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