Slow cooker balsamic pot roast and veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4.0 portion, amount of dry mix to make 8 fl oz prepared Beef bouillon4.0 clove Garlic4.5 lb Beef chuck, arm pot roast1.5 cup (8 fl oz) Water, tap1.0 tbsp Honey8.0 tsp Lea & Perrins, Worcestershire Sauce3.0 tbsp Balsamic Vinegar2.0 tbsp La Choy Lite Soy Sauce (Low sodium)4.0 serving Honey Gold Potato, 5 potatoes16.0 oz Baby Carrots
Put rost in the insert of your crackpot. Rinse your potatoes and carrots. I prefer to cut my potatoes in half. You don't have to do this since using baby potatoes. Place potatoes and carrots on top of the roast. Get a large glass measuring cup. Add the remaining ingredients to the measuring cup. Give it all a good stir and pour over the roast and veggies. Put lid on crackpot and set it to low for 6-8 hours.
Serving Size: Makes 8 servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user MDPORT.
Number of Servings: 8.0
Recipe submitted by SparkPeople user MDPORT.
Nutritional Info Amount Per Serving
- Calories: 850.4
- Total Fat: 49.6 g
- Cholesterol: 153.1 mg
- Sodium: 1,003.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.9 g
- Protein: 75.0 g
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