2 ½ lb sirlion bottom roast, tri-tip, trimmed
1 can cream of celery soup
½ pkg leek dry soup mix
1 ¼ cup chicken broth
½ medium onion, sliced
1 stalk celery, with leafy parts, sliced 1/4-inch thick
Combine soup, dry soup mix, broth, onion and celery.
Stir until mixed well. Spoon about one half cup of the sauce mix into the crock pot to coat the bottom.
Next place meat into pot and cover with remaining sauce mixture.
Cook on low for 6 ½ - 8 hours or on high for 4 ½- 6 hours.
Sugar: 3g
:
Calcium: 64mg
Calories: 128kcal
Carbohydrates: 14g
Cholesterol: 17mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 307mg
Protein: 3g
Saturated Fat: 2g
Sodium: 1327mg
Vitamin A: 430IU
Vitamin C: 12mg
