Directions:
- Trim fat from roast. Combine 1 1/4 teaspoons crushed peppercorns and salt; rub over surface of roast.
- Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add roast, and cook until browned on all sides, turning occasionally. Transfer roast to a 4-quart electric slow cooker.
- Add water to skillet; bring to a boil. Deglaze skillet by scraping particles that cling to bottom. Pour water mixture over roast. Cover and cook on high setting 3 hours or until roast is tender. Remove roast from cooker; set aside, and keep warm.
- Pour pan juices from cooker into a small saucepan; skim fat from juices. Bring juices to a boil. Combine sour cream and flour; add to saucepan, stirring constantly. Cook over medium-low heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/4 teaspoon crushed peppercorns. Serve gravy with roast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.38 Kcal (517 kJ) | ||
| Calories from fat | 48.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 8% | |
|---|---|---|---|
| Cholesterol | 47.88mg | 16% | |
| Sodium | 275.5mg | 11% | |
| Potassium | 283.94mg | 6% | |
| Total Carbs | 3.53g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 13.83g | 28% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.1 Kcal (499 kJ) | ||
| Calories from fat | 46.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 8% | |
|---|---|---|---|
| Cholesterol | 46.22mg | 16% | |
| Sodium | 265.95mg | 11% | |
| Potassium | 274.1mg | 6% | |
| Total Carbs | 3.41g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 13.35g | 28% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 43.9mg | 5% | |
* 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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