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Pot Roast w/Mushroom Sauce -- w

Source of Recipe

BH&G 5 Ingredient Slow Cooking
Pot Roast w/Mushroom Sauce (crockpot) -- w
Serves: 5

1 1-1/2 lb. boneless beef eye round roast – or – round rump roast
Nonstick Cooking Spray
4 medium potatoes, quartered
1 16-oz pkg. peeled baby carrots
1 10-3/4 can condensed golden mushroom soup
1/2 tsp. dried tarragon – or – basil, crumbled

Trim fat from meat. Lightly coat a large skillet with cooking spray; heat over medium heat. Add meat; cook on all sides until brown.

Place potato and carrots in a 3-1/2 to 4-qt. slow cooker. Place meat on top of vegetables. For sauce: In a small bowl stir together sour and tarragon; pour over meat in cooker.

Cover and cook on LOW for 10-12 hours – or – on HIGH for 5-6 hours. Transfer meat and vegetables to a serving platter. Stir sauce, spoon over meat and vegetables.

One serving equals: 391 calories…13 gm fat (5 gm saturated)…79 mg cholesterol…567 mg sodium…33 gm carbohydrate…5 gm fiber…33 gm protein +++WWP:8