1 (1 1/2 pound) boneless beef chuck eye roast,
eye of round roast, or round rump roast
4 medium potatoes, quartered
1 (4 ounce) can mushroom stems and pieces, drained
1 (10 ounce) package frozen, tiny, whole carrots
1/2 teaspoon dried tarragon or basil, crushed
1/4 teaspoon salt
1 can condensed golden mushroom soup
Nonstick cooking spray
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 crockpot. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on LOW for 10 to 12 hours.
To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables.
Yields 5 servings.