Mushroom-Sauced Pot Roast

Pot roast with vegetables is a good meal if you're a beginner cook, and it's even easier when you use your slow cooker.

Mushroom-Sauced Pot Roast + enlarge image
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16 users rated this recipe an average rating of 3.5
Makes:
5 servings
Prep:
20 mins
Cook:
10 hrs to 12 hrs Low or High 5 to 6 hours
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Mushroom-Sauced Pot Roast

Ingredients
1 1/2
pounds boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast
4
medium potatoes (about 1-1/2 pounds), quartered
1
16 ounce package frozen tiny whole carrots
1
4 ounce can (drained weight) (drained weight)mushroom stems and pieces, drained
1/2
teaspoon dried tarragon or basil, crushed
1/4
teaspoon salt
1
10 3/4 ounce can condensed golden mushroom soup

Directions

  1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
  2. In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
  3. 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
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