Is it just me or does the fall weather make you crave comfort foods?!?! If so, this recipe for a healthy take on pot roast is for you!!
This recipe is made for a slow cooker, so pick up the ingredients tonight and come home to a hearty dinner tomorrow. The slow cooker does all the hard for this recipe – main dish and side dishes (check). Some slow cooker recipes require a bunch of prep… brown the meat, sauté the vegetables, chop this, slice that…The action required for this recipe is ‘dump ingredients in slow cooker and turn it on.’ It is like comfort food meets lazy cook.
For this recipe, I used Bison chuck roast because of the nutritional value of bison. However, you could use beef chuck roast as well (the nutritional values will differ depending on the cut and type of meat).
Let’s get cooking. (So, we can get to eating)…
- Serves: 12
- Calories: 229
- Fat: 12
- Saturated fat: 3
- Carbohydrates: 20
- Sugar: 3
- Sodium: 428
- Fiber: 3
- Protein: 27
- Cholesterol: 71
- 3 pound bison chuck roast
- 1 package dry onion soup mix
- 1 can organic cream of mushroom soup (10 ounces)
- 1 small bag of baby carrots (1 pound)
- 2 pounds baby Yukon gold potatoes
- Place all ingredients in slow cooker
- Cook on low for 8 hours