All-Day Pot Roast

From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman page 204. Attributed to Carol Shirk from Leola, Pennsylvania, United States of America.

• Ready In: 12 hrs 20 mins
• Serves: 5
• Yields: 5

Ingredients

• 1 1⁄2 lbs  boneless eye of beef  round roast, round rump
• 4  medium potatoes, quartered
• 1 (16 ounce) package  peeled  baby carrots
• 1 (10 3/4ounce) can  condensed golden mushroom soup
• 1⁄2 teaspoon dried tarragon or 1 1⁄4 teaspoons dried basil, crushed

Directions

1. In a large nonstick skillet, brown meat on all sides.
2. Place 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 on HIGH 5-6 hours, until meat and vegetables are tender but not dry.