Crockpot Beef Pot Roast with Vegetables and Gravy (net carbs)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 483.4
  • Total Fat: 27.7 g
  • Cholesterol: 68.0 mg
  • Sodium: 268.6 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 33.7 g

View full nutritional breakdown of Crockpot Beef Pot Roast with Vegetables and Gravy (net carbs) calories by ingredient


Introduction

Nutrition analysis is based on *net* carbs only, meaning the indigestible fiber has been subtracted from the carb count. (Fiber count as listed is inaccurate.) Nutrition analysis is based on *net* carbs only, meaning the indigestible fiber has been subtracted from the carb count. (Fiber count as listed is inaccurate.)
Number of Servings: 8

Ingredients

    HOMEMADE CONDENSED SOUP:
    * 3 Tbsp Olive Oil
    * 1/4 cup Flour
    * 2 tsp Beef Soup Base
    * seasonings: 1/8 teaspoon salt, dash black pepper
    * optionally, add any or all of the following: 1 tbsp grated onion, a little minced garlic or dash garlic powder, dash seasoned-salt, dash parsley, dash of lemon pepper, dash of paprika
    ....combine in soup pot and blend thoroughly
    * 1 cup hot Water
    * 1/2 cup 2% Milk
    ....bring to boil; boil for 1-2 min, whisking constantly

    ROAST:
    * 4 cups Potato, cup up
    * 2 cups Carrots, cut up
    * 2 cups Onions, cut up
    * 2 lb Beef chuck, arm pot roast
    * salt & worchestershire sauce to taste
    * homemade condensed soup (above)

Directions

1 - Prepare condensed soup. Set aside.

2 - Clean and cut the vegetables. Place in crockpot.

3 - On a dinner plate, sprinkle roast with salt and worchestershire sauce. Flip roast and sprinkle other side. Cut into 8 equal portions to pre-size the servings (opt). Place on top of veggies in crockpot.

5 - Pour soup over beef and veggies.

6 - Cook on low for 8-9 hours.

Makes 8 servings of: 4oz beef, 1/2 cup potatoes, 1/4 cup each carrots and onions, plus gravy..


Number of Servings: 8

Recipe submitted by SparkPeople user CHRIS-CATHI.