Slow Cooker Pot Roast [Bulkbites.com]

• Servings: 12
• Time: 120 minutes

This is one dish I love making every now and then for lunch. Though a lot of time is required to cook this dish, it is fairly simple and tasty. As this recipe is time consuming, I make sure that I am ready with it the previous day so that I and my family can dig into it the next day. The good part with this dish is that it fills your stomach fast and provides you enough energy to help you last the rest of the day. As the dish is extremely rich in protein, even bodybuilders and other professionals can have them for lunch regularly.

Nutrition

• calories: 284
• protein: 46
• carbs: 3
• fat: 10
• saturated fat: 4.05
• polyunsaturated fat: 1.5
• monounsaturated fat: 4.82
• cholesterol: 142
• sodium: 431
• potassium: 926
• dietary fiber: 0.35
• sugars: 0.11
• vitamin a: 6
• vitamin c: 0
• calcium: 32
• iron: 6
• magnesium: 0
• complex carbs: 2.54
• other fats: -0.37

Ingredients

• 2495.04 gram Beef, shoulder pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, select, raw
• 1.2 1 cup Water
• 28.32 gram Soup, onion, dry, mix
• 304.8 gram CAMPBELL'S Red and White, 98% Fat Free Cream of Mushroom Soup, condensed

Instructions

• Add water, dry onion soup mix and cream of mushroom soup into a slow cooker. Then place the pot roast in the cooker and coat it with the soup mixture.
• Cook under high flame for close to 4 hours or close to 9 hours under low flame
• Serve hot