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Crockery Cooker Pot Roast

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsB3, B12, D
    MineralsZinc, Copper, Natrium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 1 1/2 pound boneless beef chuck eye roast, eye of round roast, or round rump roast

    2. 4 medium potatoes, quartered

    3. 1 4 ounce can mushroom stems and pieces, drained

    4. 2 cups packaged, peeled baby carrots

    5. 1/2 teaspoon dried tarragon or basil, crushed

    6. 1/4 teaspoon salt

    7. 1 10 3/4 ounce can condensed mushroom soup

    8. Nonstick cooking spray

    Instructions Jump to Ingredients ↑

    1. Trim fat from meat . Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides.

    2. Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker. Place browned meat on top of vegetables . Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours.

    3. To serve, transfer meat and vegetables to a serving platter . Serve the sauce over meat and vegetables. Makes 5 servings.

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