Kens Pot Roast

Name: Kens Pot Roast Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 10
Ingredients: 48 oz english cut roast (chuck shoulder roast) (by WESTGATE85); 1 serving 1 Mini Bag of Baby Carrots (64g); 5 stalk large (11-12 long) Celery raw; 3 medium (2-1/4 to 3-1/4 dia.) Baked Potato with skin; 1 medium (2-1/2 dia) Onions raw; 4 cup Gravy-McCormick Brown Gravy; 4 cup (8 fl oz) Water tap; 3 tsp Lea & Perrins Worcester Sauce (by ELEGIACSTANZAS)

Minutes to Prepare: 20
Minutes to Cook: 480

Number of Servings: 10

Ingredients

48 oz english cut roast (chuck shoulder roast) (by WESTGATE85) 1 serving 1 Mini Bag of Baby Carrots (64g) 5 stalk, large (11"-12" long) Celery, raw 3 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin 1 medium (2-1/2" dia) Onions, raw 4 cup Gravy-McCormick Brown Gravy 4 cup (8 fl oz) Water, tap 3 tsp Lea & Perrins Worcester Sauce (by ELEGIACSTANZAS)

Directions

Put everything in the crockpot and cook for 8 hours or until meat is tender and coming apart.

Serving Size: Makes 12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user DRJELLO.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 345.4
Total Fat: 16.5 g
Cholesterol: 90.0 mg
Sodium: 701.0 mg
Total Carbs: 18.9 g
Dietary Fiber: 2.1 g
Protein: 27.0 g

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