Ingredients
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1 teaspoon vegetable oil
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2 pounds boneless beef roast
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salt and pepper to taste
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1 onion, quartered
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16 baby carrots
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4 cloves garlic, minced
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2 tablespoons chopped fresh parsley
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1 (10.5 ounce) can condensed cream of mushroom soup
Directions
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Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat.
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Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables. Cover and cook on Low for 8 to 10 hours, stirring once.
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Transfer roast to a serving platter and arrange vegetables around it. Pour gravy from the slow cooker into a gravy boat.
Nutrition Facts (per serving)
392 | Calories |
24g | Fat |
7g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 392 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 9g | 46% |
Cholesterol 138mg | 46% |
Sodium 241mg | 10% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 36g | 71% |
Vitamin C 3mg | 4% |
Calcium 63mg | 5% |
Iron 3mg | 18% |
Potassium 423mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.