Kathy's Roast and Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 280.9
  • Total Fat: 7.9 g
  • Cholesterol: 105.4 mg
  • Sodium: 456.7 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 37.4 g

View full nutritional breakdown of Kathy's Roast and Vegetables calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    1 3-lb bottom round roast
    ground black pepper, to taste
    garlic powder, to taste
    2 (10.75 oz) cans Healthy Choice Cream of Mushroom Soup
    1 1-oz package dry onion soup mix
    5 carrots, peeled and sliced
    3 red potatoes, chunked

Directions

1. Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
2. Mix together the soup and soup mix in the slow cooker. Place roast into slow cooker, and arrange carrots and potatoes around the meat.
3. Cover and cook on low for 6-8 hours.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MEGHANDAVIS81.

Rate This Recipe