Mushroom-Sauced Pot Roast
pounds boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast
medium potatoes (about 1-1/2 pounds), quartered
16 ounce package frozen tiny whole carrots
4 ounce can (drained weight) (drained weight)mushroom stems and pieces, drained
teaspoon dried tarragon or basil, crushed
10 3/4 ounce can condensed golden mushroom soup
- Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
- In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.
Nutrition Facts(Mushroom-Sauced Pot Roast)
- Per serving:
- 338 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 2 g monounsatured fat),
- 62 mg chol.,
- 817 mg sodium,
- 31 g carb.,
- 5 g fiber,
- 1 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet