| |
| INGREDIENTS |
| 1 |
yellow onion, chopped |
| 4 |
large white potatoes |
| 1 (4-pound) |
lean chuck roast |
| 1 c |
water |
| ¼ c |
dry white wine |
| ¼ c |
low sodium ketchup |
| 2 tsp |
Dijon mustard |
| 1 tsp |
Worcestershire sauce |
| 1 |
package dry brown gravy mix |
| ⅛ tsp |
garlic powder |
| ¼ tsp |
black pepper |
| ½ tsp |
salt |
|
|
|
| RECIPE |
- Peel and chop onion, place in 3-6 quart crock pot.
- Peel potatoes and cut in half lengthwise, place in crock pot.
- Place roast on top of onions and potatoes.
- Whisk together all remaining ingredients and pour over beef.
- Cover and cook on low for 8-10 hours.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
⅛ of meat with 1 potato half and gravy
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
440 |
|
| Total Fat |
8 |
g |
|
| Saturated Fat |
3 |
g |
|
|
|
| Sodium |
390 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
5 g |
|
| Protein |
54 g |
|
|
|
