Directions:
- Cut roast in half; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown meat in oil on all sides; drain.
- Transfer to a 5-qt. slow cooker. Top with sweet potatoes, parsnips, onion, sun-dried tomatoes, garlic, thyme, bay leaves and remaining salt and pepper. Combine broth and wine; pour over vegetables.
- Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Skim fat. Discard bay leaves. If desired, thicken cooking juices. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.8 Kcal (2478 kJ) | ||
| Calories from fat | 267.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.67g | 46% | |
|---|---|---|---|
| Cholesterol | 151.92mg | 51% | |
| Sodium | 657.13mg | 27% | |
| Potassium | 1303.02mg | 28% | |
| Total Carbs | 30.44g | 10% | |
| Sugars | 8.74g | 35% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 46.54g | 93% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 6.2mg | 35% | |
| Calcium | 96.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 135.24 Kcal (566 kJ) | ||
| Calories from fat | 61.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 46% | |
|---|---|---|---|
| Cholesterol | 34.72mg | 51% | |
| Sodium | 150.17mg | 27% | |
| Potassium | 297.76mg | 28% | |
| Total Carbs | 6.96g | 10% | |
| Sugars | 2g | 35% | |
| Dietary Fiber | 1.02g | 18% | |
| Protein | 10.64g | 93% | |
| Vitamin C | 1.5mg | 11% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 1.4mg | 35% | |
| Calcium | 22.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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