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Savory Pot Roast


Thursday, January 01, 2004
9 servings
3- to 3 ½ pound beef boneless chuck roast
8 small red potatoes, cut in half
4 cups baby carrots
1 large onion, quartered
1 jar (5-8 ounces) prepared horseradish
1 teaspoon salt (optional)
1 teaspoon pepper
1 cup water

1. Trim all excess fat from beef.
2. Place potatoes, carrots and onion in 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt, pepper and water together and pour evenly over beef and vegetables.
3. Cover and cook on low heat setting for 8 to 10 hours or until beef and vegetables are tender.

Nutrition Facts:
335 calories, 20g carbohydrate, 46g protein, 7g fat, 2.6g saturated fat, 104mg cholesterol, 2.3g dietary fiber, 155 mg sodium

Exchanges per serving: 1 starch, 4 lean meat, 1 ½ vegetable
Adapted recipe by Rachel Cly Vincent, RD, LD, Siegfried Health Center, St. John Medical Center
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