382 Calories; 104.4 Calories from fat; 11.6g Total Fat (4.1 g Saturated Fat; 0.1 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 110 mg Cholesterol; 527 mg Sodium; 24 g Total Carbohydrate; 3.5 g Dietary Fiber; 5 g Total Sugars; 41 g Protein; 0 g Added Sugars; 64.5 mg Calcium; 4.1 mg Iron; 842 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 322 mg Phosphorus; 6.9 mg Zinc; 41.9 mcg Selenium; 164.7 mg Choline.
Ingredients
- 1 beef Bottom Round Roast (3 to 3-1/4 pounds)
- 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
- 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beer
- Chopped fresh parsley (optional)
- 1 beef Bottom Round Roast (3 to 3-1/4 pounds)
- 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)
- 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beer
- Chopped fresh parsley (optional)
Description
Cook's Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.
- Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
- Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture; set aside. Place vegetables in 5 to 6-quart slow cooker. Add beef Bottom Round Roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
- Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 9 to 10 hours or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
- Remove roast and
