Slow-Cooked Mushroom RoastServes 6. | Source: Hy-Vee Test Kitchen. All you need: 2 medium carrots, peeled, sliced 1 large potato, diced 1 c. whole fresh mushrooms 1 (2 3/4 lb) boneless bottom round roast 1 (10.75 oz) can Hy-Vee Healthy Recipe cream of mushroom soup 1 (1 oz) package Hy-Vee dry onion soup mix 3/4 c. water All you do: In a 3-quart slow cooker, layer carrots, potato, mushrooms and roast. Stir together soup, onion soup mix and water. Pour over roast. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Serve roast with vegetables and topped with mushroom soup mixture. Daily nutritional values: 70% vitamin A 15% vitamin C 6% calcium 25% iron Nutrition information per serving: Calories: 500 Carbohydrate: 20g Cholesterol: 130mg Dietary Fiber: 2g Fat: 27g Protein: 41g Saturated Fat: 10g Sodium: 710mg Sugar: 4g Trans fats: 0g
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