MUSHROOM SAUCED POT ROAST

By Jaxson

Ingredients

• 1 1 1/2 BONELESS BEEF CHUCK EYE ROAST, CHUCK POT ROAST, EYE OF ROUND ROAST, OR ROUND RUMP ROAST
• 4 MEDIUM UNPEELED POTATOES, QUARTERED
• 1 16 OZ PKG FROZEN TINY WHOLE CARROTS
• 1 4 OZ CAN MUSHROOM STEMS AND PIECES, DRAINED
• 1/2 TSP DRIED TARRAGON OR BASIL CRUSHED
• 1/4 TSP SALT
• 1 10 3/4 OZ CAN CONDENSED GOLDEN MUSHROOM SOUP

Preparation

Step 1

1. TRIM FAT FROM MEAT. IF NECESSARY, CUT MEAT TO FIT INTO SLOW COOKER. IN THE SLOW COOKER, COMBINE POTATOES, FROZEN CARROTS, MUSHROOMS, TARRAGON, AND SALT. PLACE MEAT ON TOP OF THE VEGETABLES. POUR SOUP OVER THE MEAT.

2, COVER, COOK ON LOW HEAT SETTING FOR 10-12 HOURS OR HIGH FOR 5-6 HOURS