Mushroom-Sauced Pot Roast



1 1/2 pound beef, boneless chuck eye roast, eye of the round roast or round rump roast
4 potatoes, medium (about 1 1/2 lbs.) unpeeled, quartered
16 ounce-weight carrots, frozen tiny whole
4 ounce-weight mushrooms, can of stems and pieces drained
1/2 tsp tarragon (or basil) dried, crushed
1/8 tsp salt, table
10 3/4 fluid ounce soup, golden mushroom

1. Trim the fat from roast. If necessary, cut roast to fit into a 3 1/2 to 4 1/2 quart slow cooker. In the cooker, combine potatoes, carrots, mushrooms, tarragon and salt. Place roast on top of vegetables. Pour soup over roast.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high for 5 to 6.

Yield: 6 servings