Crockery Cooker Pot Roast
Canned soup and your choice of herb make a flavorful sauce for the meat and vegetables in a traditional-style pot roast.
Prep Time:
15 mins
Total Time:
10 hrs 15 mins
Servings:
Makes 5 servings.
Ingredients
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1 1-1/2-pound boneless beef chuck eye roast, eye of round roast, or 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 basil, crushed
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1/4 teaspoon salt
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1 10-3/4-ounce can condensed mushroom soup
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Nonstick cooking spray
Directions
1.
Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides.
2.
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.
3.
To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables. Makes 5 servings.
Nutrition information
Calories 437, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 102 mg, Sodium 780 mg, Carbohydrate 37 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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