Beef / Pork

Emeals - Pot Roast with Cabbage and Carrots takes 15 minutes to prepare.

Emeals - Pot Roast with Cabbage and Carrots takes 420 minutes to cook.

Emeals - Pot Roast with Cabbage and Carrots makes 6 servings.

The ingredients for Emeals - Pot Roast with Cabbage and Carrots are:

2.5 lb boneless chuck roast, well trimmed
2 tbsp Canola Oil
2 cup, shredded Cabbage
8 oz package sliced Mushrooms, fresh
1 medium onions, chopped
4 clove Garlic, minced
4 medium Carrots, peeled and cut into chunks
2 Tbsp Italian Seasoning

Here is how you make Emeals - Pot Roast with Cabbage and Carrots:

Cook roast in hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Place roast and cabbage in a 5-to 7-quart slow cooker. Add mushrooms, onion and garlic to skillet; cook 3 to 5 minutes or until onion is tender, stirring constantly. Add 1 cup water, carrots and Italian seasoning; pour over roast in cooker. Cover and cook on LOW 7 to 8 hours or until meat easily shreds. Skim fat from juices; serve jus with roast, cabbage and carrots.Serving Size: 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user LLRUFFO.

The nutritional information for Emeals - Pot Roast with Cabbage and Carrots is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 636.6

• Total Fat: 41.5 g
• Cholesterol: 113.3 mg
• Sodium: 161.1 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 2.3 g
• Protein: 54.7 g