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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.