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Ingredients
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2 (10.75 ounce) cans condensed cream of mushroom soup
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1 ¼ cups water
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1 (1 ounce) package dry onion soup mix
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5 ½ pounds pot roast
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2 potatoes, cut into cubes
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2 carrots, sliced and halved
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1 yellow squash, sliced
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1 zucchini, halved lengthwise and sliced
Directions
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Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
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Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
Nutrition Facts (per serving)
402 | Calories |
13g | Fat |
10g | Carbs |
57g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 402 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 5g | 23% |
Cholesterol 140mg | 47% |
Sodium 480mg | 21% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 57g | 114% |
Vitamin C 8mg | 9% |
Calcium 25mg | 2% |
Iron 6mg | 33% |
Potassium 724mg | 15% |
* 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.