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Kathy's Roast and Vegetables

Submitted by: JAQUE

Kathy's Roast and Vegetables
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  • Prep Time: 25 Minutes
  • Total Time: 8 Hours 45 Minutes
  • Yield: 8 servings
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This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious.

Ingredients

  • 1 (3 pound) bottom round roast
  • ground black pepper to taste
  • garlic powder to taste
  • 1 tablespoon vegetable oil
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 5 carrots, peeled and sliced into 1 inch pieces
  • 6 small new potatoes, halved

Directions

  1. Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
  2. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
  3. Cover, and cook on low for 6 to 8 hours, stirring occasionally.

Nutritional Information

  • Calories: 310 cal
  • Total Fat: 12.5 g
  • Saturated Fat: 3.4 g
  • Cholesterol: 71 mg
  • Sodium: 953 mg
  • Carbohydrates: 22.3 g
  • Fiber: 2.8 g
  • Protein: 26.6 g
  • Sugars: 3.1 g
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  • Potassium: 652 mg
  • Calcium: 39 mg
  • Iron: 4 mg
  • Magnesium: 41 mg
  • Folate: 21 mcg
  • Niacin Equivalents: 9 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 6193 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 15 mg
  • Calories From Fat: 112 kcal
  • Percent Of Calories From Carbs: 28
  • Percent Of Calories From Fat: 36
  • Percent Of Calories From Protein: 34
  • Percent Of Calories From Saturated Fat: 9

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Printed on July 24, 2014 at 9:34 pm