Directions:
- Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer reads 160°. Remove roast to a serving platter; keep warm.
- Skim fat from cooking juices. Transfer the cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and rice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.2 Kcal (1378 kJ) | ||
| Calories from fat | 126.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Cholesterol | 137.33mg | 46% | |
| Sodium | 168.71mg | 7% | |
| Potassium | 901.96mg | 19% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 1.29g | 5% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 44.14g | 88% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2.5mg | 14% | |
| Calcium | 45.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.94 Kcal (519 kJ) | ||
| Calories from fat | 47.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 22% | |
|---|---|---|---|
| Cholesterol | 51.7mg | 46% | |
| Sodium | 63.51mg | 7% | |
| Potassium | 339.57mg | 19% | |
| Total Carbs | 2.09g | 2% | |
| Sugars | 0.49g | 5% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 16.62g | 88% | |
| Vitamin C | 0.6mg | 3% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 14% | |
| 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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