Pot Roast made with stew meat and stew vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 181.7
  • Total Fat: 5.7 g
  • Cholesterol: 45.4 mg
  • Sodium: 406.5 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.4 g

View full nutritional breakdown of Pot Roast made with stew meat and stew vegetables calories by ingredient

Number of Servings: 6


    Beef, tip round 1 lb.
    Stew Vegetables, fozen 1 packages
    Cream of Mushroom soup, regular or healthy
    Red Wine, 1/2 cup
    Beef bouilon cubes and granules, low sodium, dry 2 tsp.


I use crock pot liners to save clean-up time.


Add vegetable to the crock pot, put beef on top.
Whisk together soup wine (and a cup of water if needed), pour over meat and vegetables
Add beef boulion cubes.

Cover and cook on low 4-6 hours.

Serving Size: 1 cup

Number of Servings: 6

Recipe submitted by SparkPeople user GERMANYGIRL1.