Ingredients
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1 1/2 lbs eye of round roast or 1 1/2 lbs beef round rump roast
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4 medium potatoes, quartered
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1 (4 ounce) can mushroom stems and pieces, drained
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2 cups packaged peeled baby carrots
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1/2 teaspoon dried tarragon or 1/2 teaspoon basil, crushed
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1/4 teaspoon salt
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nonstick cooking spray
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1 (10 3/4 ounce) can condensed mushroom soup
Instructions
- Trim fat from meat.
- Spray an unheated large skillet with nonstick cooking spray.
- Add meat and brown on all sides.
- 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.
- To serve, transfer meat and vegetables to a serving platter.
- Serve the sauce over meat and vegetables.