Crockery Cooker Pot Roast

Submitted by Gingerbear

"This is a BHG recipe."

 

• Ready In: 10hrs 15mins
• Ingredients: 8
• Serves: 5

ingredients

• 1 1⁄2 1 1/2 lbs eye of round roast or 1 1/2 lbs beef round rump roast
• 4 medium potatoes, quartered
• 1 (4 ounce) can mushroom stems and pieces, drained
• 2 cups packaged peeled baby carrots
• 1⁄2 teaspoon dried tarragon or 1/2 teaspoon basil, crushed
• 1⁄4 teaspoon salt
• 1 (10 3/4 ounce) can condensed mushroom soup
• nonstick cooking spray

directions

1. Trim fat from meat.
2. Spray an unheated large skillet with nonstick cooking spray.
3. Add meat and brown on all sides.
4. Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker.
5. Place browned meat on top of vegetables.
6. Sprinkle with salt.
7. Pour condensed soup over meat.
8. Cover and cook on low-heat setting for 10 to 12 hours.
9. To serve, transfer meat and vegetables to a serving platter.
10. Serve the sauce over meat and vegetables.

Reviews

[Chef Gorete]

The recipe wasn't as tasty as I had hoped...the mushroom flavour was too overpowering.

 

[Alisa Lea]

Oh yum! This was so good. DH was impressed, which is a good thing. The roast was so tender you didn't even need a knife. I think next time I will add some onions and garlic just because we like them but it's wonderful just as it is.

 

[Bekah]

This made for a easy and very tasty Sunday dinner. The smell while cooking is out of this world. The meat (and I used a bone-in roast) was very tender. I added some garlic with the veggies because my DH is addicted to it. Thanks!