Appears in
- About
Ingredients
1½-lb. boneless eye of beef round roast, round rump roast, or chuck roast
4 medium potatoes, quartered
16- Method
- In a large nonstick skillet, brown meat on all sides.
- Place potatoes and carrots in slow cooker.
- Place browned meat on top of vegetables. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
- Cover and cook on Low 10–12 hours, or on High 5–6 hours, until meat and vegetables are tender but not dry.