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Ingredients
- 1 teaspoon salt
- 2 pound lean pot roast
- 1/2 c. tomato paste
- 24 peppercorns
- 1 sm. onion, minced
- 1 tbsp. Worcestershire sauce
Directions
- Sprinkle salt over pot roast and place in a slow cooker. Spread tomato paste over meat. Imbed peppercorns in paste. Top with onions and Worcestershire sauce. Cover and cook 8-10 hrs on low.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 897g | |
| Calories 2167 | |
| Calories from Fat 1182 | 55% |
| Total Fat 131.11g | 164% |
| Saturated Fat 51.53g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 646mg | 215% |
| Sodium 3849mg | 160% |
| Potassium 3128mg | 89% |
| Total Carbs 33.96g | 9% |
| Dietary Fiber 6.4g | 21% |
| Sugars 20.33g | 14% |
| Protein 203.26g | 325% |
