Carol Shirk Leola, PA

Prep. Time: 15–20 Minutes
Cooking Time: 5–12 Hours

Ingredients

  • -lb. boneless eye of beef round roast, round rump roast, or chuck roast
  • 4 medium potatoes, quartered
  • 16-oz. pkg. peeled baby carrots
  • 10¾-oz. can golden mushroom soup
  • ½ tsp. dried tarragon or basil, crushed

Ideal Slow Cooker Size: 4-Quart

Method

  1. In a large nonstick skillet, brown meat on all sides.
  2. Place potatoes and carrots in slow cooker.
  3. Place browned meat on top of vegetables. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
  4. Cover and cook on Low 10–12 hours, or on High 5–6 hours, until meat and vegetables are tender but not dry.

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