Sunday, October 4, 2009

Mushroom Sauced Pot Roast

Oh, my this looks good.


1 -1 1/2pound boneless chuck eye roast
4 medium potatoes, quartered
1 16 ounce package whole carrots
1 4 ounce can mushrooms, drained
1/2 teaspoon dried tarragon or basil
1/4 teaspoon salt
1 10 3/4 ounce golden mushroom soup


1. Trim fat from roast. Cut to fit in your slow cooker if needed.

2. In the slow cooker combine all the ingredients ,then the roast. Then pour soup over mixture.

3. Cover and cook on low for 10 to 12 hours, or on high for 5 to 6 hours.

Great one for during the week. Put it on before you leave for work and when you come home...

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