Pot Roast And Vegetables

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Thursday, January 01, 2004

Categories:

American/Entree

Yield:

8 servings

Ingredients:

Nonstick cooking spray
3-4 pounds beef hip, eye of round roast, trimmed of all visible fat, cut to fit slow cooker
1 pound baby carrots
4-6 potatoes, cubed
2 onions cut in quarters
1 can (10.75 ounces) cream of celery soup (2g fat per ½ cup)
1 envelope (1.3 ounces) golden onion recipe soup and dip mix

Directions:

1. Spray a 5-quart slow cooker with nonstick cooking spray. Add beef, carrots, potatoes and onions.
2. In a small bowl combine soup mixes. Pour over meat and vegetables
3. Cook on low 8-10 hours or on high 4-5 hours. Add water as needed if starts to become dry.

Nutrition Facts:

283 calories, 14g carbohydrate, 40g protein, 6g fat, 2g saturated fat, 75mg cholesterol, 1.9g dietary fiber, 373mg sodium

Source:

Adapted recipe by Rachel Cly, RD, LD and Jennifer Parham, RD, LD Email questions to: rcly@sjmc.org