Directions:
- In a small bowl, combine the first five ingredients; rub over roast. Wrap in plastic wrap and refrigerate overnight.
- Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Unwrap roast; place in slow cooker. Cook, covered, on low 8-10 hours or until meat and vegetables are tender.
- Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. In a small bowl, mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. If desired, add browning sauce. Serve roast with gravy. Yield: 14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.59 Kcal (1074 kJ) | ||
| Calories from fat | 41.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 7% | |
|---|---|---|---|
| Cholesterol | 99.79mg | 33% | |
| Sodium | 203.17mg | 8% | |
| Potassium | 844.63mg | 18% | |
| Total Carbs | 14.26g | 5% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 35.38g | 71% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.9mg | 11% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.18 Kcal (394 kJ) | ||
| Calories from fat | 15.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 7% | |
|---|---|---|---|
| Cholesterol | 36.63mg | 33% | |
| Sodium | 74.57mg | 8% | |
| Potassium | 310mg | 18% | |
| Total Carbs | 5.23g | 5% | |
| Sugars | 1.31g | 14% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 12.98g | 71% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.7mg | 11% | |
| Calcium | 13.3mg | 4% | |
* 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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