Directions:
- In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
- Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan.
- Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.78 Kcal (1707 kJ) | ||
| Calories from fat | 204.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 35% | |
|---|---|---|---|
| Cholesterol | 126.84mg | 42% | |
| Sodium | 345.26mg | 14% | |
| Potassium | 869.25mg | 18% | |
| Total Carbs | 10.83g | 4% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 37.95g | 76% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 4.7mg | 26% | |
| Calcium | 53.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 130.68 Kcal (547 kJ) | ||
| Calories from fat | 65.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 35% | |
|---|---|---|---|
| Cholesterol | 40.65mg | 42% | |
| Sodium | 110.65mg | 14% | |
| Potassium | 278.57mg | 18% | |
| Total Carbs | 3.47g | 4% | |
| Sugars | 1.09g | 14% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 12.16g | 76% | |
| Vitamin C | 5.8mg | 30% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 1.5mg | 26% | |
| Calcium | 17.1mg | 5% | |
* 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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