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Hall Cook Book

Quick & Easy Pot Roast

Category: Meat / Submtd By: Patty Hall

Yield: 4 Servings

1 3/4 Pounds Pot Roast	1 Package Mrs. Grass Onion Soup Mix
15 Ounce Can Beef Broth	2 Cups Baby Carrots

Put all ingredients in a crock pot and cook on low 8 to 10 hours.
Mix flour with cold water in a bowl until smooth.
Stir flour/water into crock pot to thicken sauce.
Serve over cooked rice or mashed potatoes.

Per Serving: 344 Cal (25% from Fat, 59% from Protein, 16% from Carb); 50 g Protein; 9 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 13 g Carb; 3 g Fiber; 46 mg Calcium; 4 mg Iron; 1554 mg Sodium; 108 mg Cholesterol

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