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Add a photoServings: 8
Ingredients
- 2 x -(up to)
- 3 x Potatoes, pared, sliced thin
- 2 x -(up to)
- 3 x Carrots, pared, sliced thin
- 1 x -(up to)
- 2 x Onions, peeled, sliced
- 1 1/2 tsp Salt
- 1/4 tsp Pepper
- 3 x -(up to)
- 4 lb Brisket, rump roast or possibly pot roast
- 1/2 c. Water or possibly beef consomme
Directions
- Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add in liquid. Cover and cook on low 10 to 12 hrs. (high: 5 to 6 hrs)
- Remove meat and vegetables with spatula and thicken for gravy if you like.
- **without vegetables: season roast with salt, pepper and any other favorite seasonings. Add in no liquid. Cook as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 8 servings | |
| Calories 509 | |
| Calories from Fat 303 | 60% |
| Total Fat 33.58g | 42% |
| Saturated Fat 10.66g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 3188mg | 133% |
| Potassium 1021mg | 29% |
| Total Carbs 15.08g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.48g | 2% |
| Protein 34.64g | 55% |
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Reviews
April 22, 2010
thx to Global Cookbook for the crockpot roast recipe. I used beef eye of round seasoned with sea salt and pepper. Keeping it basic for other menu ideas throughout the course of a week or so.I've cooked/tasted this recipe!
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