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Ingredients
- 1 rump or possibly shoulder roast
- 2 cans cream of mushroom soup (use the garlic variety for one of the cans if possible)
- 1 can water
- 2 cloves garlic, chopped
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. basil
- 1 tsp. oregano
- 6 small, red or possibly golden brown potatoes cut into quarters
Directions
- Set slow cooker on low. Chop onions. Remove any larger pcs of fat from roast. Add in roast, water, soup, herbs and spices, and onions to slow cooker and let simmer for 4-6 hrs. After 3-5 hrs, add in the rest of the vegetables.
- Let simmer for 1-2 hrs and serve. A lot of this is by your preference; herbs and seasonings may be increased or possibly decreased, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2087g | |
| Calories 1243 | |
| Calories from Fat 327 | 26% |
| Total Fat 37.29g | 47% |
| Saturated Fat 8.71g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7477mg | 312% |
| Potassium 5070mg | 145% |
| Total Carbs 205.97g | 55% |
| Dietary Fiber 18.2g | 61% |
| Sugars 19.15g | 13% |
| Protein 29.61g | 47% |
