Zesty Slow-Cooker Italian Pot Roast

1. Place potatoes, carrots, and celery in bottom of slow cooker.

2. Season roast with pepper and place on top.

3. Mix soup, water, oregano, and thyme.

4. Pour over roast and vegetables.

5. Cover and cook on low 8-10 hours.

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Nutrient	Quantity
Total fats	120.4429 g
Protein	350.3363 g
Carbohydrates	41.2525 g
Energy	2642.5715 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2385 g
Water	1164.5412 g
Aspartic acid	32.0233 g
Calcium, Ca	298.4158 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0113 g
Lutein + zeaxanthin	253.633 g
Fiber, total dietary	6.4464 g
Carotene, beta	282.129 g
Niacin	44.3326 mg
Hydroxyproline	1.7453 g
Vitamin A, RAE	45.9402 g
Arginine	23.3156 g
Riboflavin	2.8691 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.2278 g
Fatty acids, total saturated 20:1	0.272 g
Glutamic acid	56.5076 g
Sodium, Na	1974.6529 mg
Fatty acids, total saturated 16:1 undifferentiated	3.8907 g
Total lipid (fat)	120.4429 g
Manganese, Mn	0.8782 mg
Fructose	0.2786 g
Proline	14.3576 g
Fatty acids, total saturated 16:0	25.7203 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.5107 g
Sucrose	0.0792 g
Choline, total	1104.5987 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.3853 g
Fatty acids, total polyunsaturated 18:1 t	4.862 g
Sugars, total	24.9882 g
Serine	13.6363 g
Fatty acids, total saturated 10:0	0.0018 g
Fatty acids, total saturated 18:0	15.4322 g
Fatty acids, total saturated 20:4 undifferentiated	0.714 g
Vitamin B-6	3.7011 mg
Selenium, Se	402.8942 g
Ash	23.0286 g
Vitamin D	56.6668 IU
Fatty acids, total saturated 18:1 undifferentiated	51.6549 g
Pantothenic acid	8.8565 mg
Phenylalanine	13.5397 g
Copper, Cu	1.2536 mg
Betaine	129.8654 mg
Thiamin	0.8169 mg
Retinol	22.6667 g
Methionine	10.1083 g
Iron, Fe	39.2044 mg
Carbohydrate, by difference	41.2525 g
Phosphorus, P	2362.467 mg
Folate, total	122.4834 g
Tocopherol, gamma	0.9589 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.034 g
Lycopene	0.69 g
Alanine	20.0544 g
Cholesterol	1186.0156 mg
Valine	16.0752 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0052 g
Fatty acids, total saturated 18:2 undifferentiated	4.9949 g
Glycine	15.4575 g
Carotene, alpha	1.014 g
Glucose (dextrose)	0.3213 g
Fatty acids, total saturated 14:0	2.7903 g
Zinc, Zn	128.542 mg
Isoleucine	15.1987 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0115 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	3.3773 g
Fatty acids, total polyunsaturated	6.0209 g
Fatty acids, total saturated 14:1	0.6353 g
Fatty acids, total polyunsaturated 17:1	1.054 g
Leucine	28.7359 g
Tocotrienol, alpha	0.0357 mg
Vitamin A, IU	1288.611 IU
Folate, DFE	122.4834 g
Tryptophan	3.9833 g
Vitamin C, total ascorbic acid	32.7095 mg
Phytosterols	13.104 mg
Galactose	0.3169 g
Fatty acids, total polyunsaturated 18:1 c	46.7711 g
Fatty acids, total saturated 20:0	0.0453 g
Fatty acids, total saturated 6:0	0.0004 g
Tyrosine	12.3054 g
Vitamin B-12	38.4201 g
Vitamin K (phylloquinone)	61.184 g
Fatty acids, total saturated	46.238 g
Histidine	11.4302 g
Fatty acids, total monounsaturated	57.5069 g
Threonine	15.7086 g
Folate, food	122.4834 g
Fatty acids, total polyunsaturated 17:0	1.326 g
Vitamin D (D2 + D3)	1.1333 g
Fatty acids, total polyunsaturated 24:0	0.1473 g
Cryptoxanthin, beta	1.0725 g
Vitamin D3 (cholecalciferol)	1.1333 g
Vitamin E (alpha-tocopherol)	1.6632 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0113 g
Fatty acids, total trans	4.862 g
Fatty acids, total trans-monoenoic	4.862 g
Magnesium, Mg	276.5834 mg
Lysine	31.1878 g
Potassium, K	3732.6744 mg
Cystine	3.694 g
Fluoride, F	3.7399 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Potato	4	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
Oregano	1 tablespoon	7.95	2.0676	0.1284
Water	0.5 cup	0	0	0
Pepper	0.5 tablespoon	8.6595	2.2063	0.1125
thyme	1 tablespoon	2.424	0.5868	0.0403
tomato soup	1 can	165.2924	34.491	1.506
beef chuck roast	2.5	2448.0056	0	118.5469
baby carrot	2 cups	0	0	0