Total Time
10hrs 15mins
Prep 15 mins
Cook 10 hrs

Another crock pot recipe

Ingredients Nutrition

  • 680.38 g boneless eye of beef round roast, round rump or 680.38 g chuck roast
  • 4 medium potatoes, quartered
  • 453.59 g baby carrots
  • 304.75 g condensed golden mushroom soup
  • 2.46 ml dried tarragon or 2.46 ml basil, crushed


  1. In a large nonstick skillet, brown meat on all sides.
  2. Places potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
  3. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
  4. Cover and cook on low 10-12 hours or 5-6 hours on high, until meat and vegetables are tender but not dry.
Most Helpful

After seeing this recipe during Pick A Chef I quickly added it to my must try list. I am glad I did. It was easy to put together & made a great crock pot meal. I added 3 smashed cloves of garlic, coarse black pepper, 2 onions, and used the tarragon option. Golden Mushroom Soup is one of my favorite prepared soups & it goes well here and it adds lots of flavor. The resulting drippings are very thin, but tasty. I ladled some out of the crockpot, added a cornstarch slurry, and made a gravy. Made for 2009 Fall Pick-A-Chef.

Susie D September 24, 2009

This was an awesome recipe! For the herb, I used just basil. Otherwise I followed the recipe exactly as written. And the roast was so tender that it just fell apart with a fork -- no carving knife needed. And the potatoes and carrots were scrumptious with the gravy that was produced from the soup and meat drippings. This is a definitely "keeper". Thanks, CelebrationFL. Made for 2009 Fall Pick-A-Chef.

NorthwestGal September 18, 2009