Canned soup and your choice of herb make a flavorful sauce for the meat and vegetables in a traditional-style pot roast.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides.

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  • Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours.

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  • To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables. Makes 5 servings.

Nutrition Facts

437 calories; 17 g total fat; 6 g saturated fat; 102 mg cholesterol; 780 mg sodium. 37 g carbohydrates; 35 g protein;

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