Directions:
- Peel the garlic and cut in half. Cut slits all around the roast and stuff the garlic into the slits. Lightly salt and pepper the roast then roll in flour. Heat 1/4 cup of olive oil in a large pot and brown roast on all sides. Once the roast is browned set aside.
- Place all the vegetables in the bottom of the crock pot. Set roast on top.
- In large bowl, combine canned tomatoes, soup mix, bay leaves, parsley, and 1/2 cup of water; mix well and pour over roast. Cover and cook on high for 6 hours or until done.
- Remove roast and veggies. Pour roast juices into a pot and thicken for gravy. Serve over rice or potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.78 Kcal (3307 kJ) | ||
| Calories from fat | 323.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.95g | 55% | |
|---|---|---|---|
| Cholesterol | 259.25mg | 86% | |
| Sodium | 1257.95mg | 52% | |
| Potassium | 1210.56mg | 26% | |
| Total Carbs | 22.13g | 7% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 84.85g | 170% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 11.6mg | 64% | |
| Calcium | 111.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 202 Kcal (846 kJ) | ||
| Calories from fat | 82.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 55% | |
|---|---|---|---|
| Cholesterol | 66.31mg | 86% | |
| Sodium | 321.74mg | 52% | |
| Potassium | 309.62mg | 26% | |
| Total Carbs | 5.66g | 7% | |
| Sugars | 0.7g | 11% | |
| Dietary Fiber | 0.93g | 15% | |
| Protein | 21.7g | 170% | |
| Vitamin C | 1.1mg | 7% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 3mg | 64% | |
| Calcium | 28.4mg | 11% | |
* 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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