Directions:
- Trim roast of all excess fat.
- In large bowl, combine all ingredients except roast, flour, water and gingersnaps; stir well.
- Place roast in marinade with fat side down; refrigerate overnight.
- Pour vegetable marinade into crock pot.
- Place marinated roast in crock pot with fat side up.
- Cover and cook on low setting 8 to 12 hours.
- Thirty minutes before serving, remove roast and turn to high setting.
- Make a smooth paste of flour and water; stir into crock pot with gingersnaps.
- Cook and stir until thickened.
- Slice roast and return to gravy for serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.51 Kcal (2531 kJ) | ||
| Calories from fat | 98.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 256.98mg | 86% | |
| Sodium | 1759.4mg | 73% | |
| Potassium | 1376.1mg | 29% | |
| Total Carbs | 44.47g | 15% | |
| Sugars | 11.73g | 47% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 73.6g | 147% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 17.8mg | 99% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 119.18 Kcal (499 kJ) | ||
| Calories from fat | 19.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 17% | |
|---|---|---|---|
| Cholesterol | 50.67mg | 86% | |
| Sodium | 346.87mg | 73% | |
| Potassium | 271.3mg | 29% | |
| Total Carbs | 8.77g | 15% | |
| Sugars | 2.31g | 47% | |
| Dietary Fiber | 0.65g | 13% | |
| Protein | 14.51g | 147% | |
| Vitamin C | 1.3mg | 11% | |
| Iron | 3.5mg | 99% | |
| Calcium | 18.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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