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

Source: Parents Magazine

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Recipe Summary

prep:
15 mins
cook:
10 hrs to 12 hrs
Servings:
5
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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; total fat 17g; saturated fat 6g; cholesterol 102mg; sodium 780mg; carbohydrates 37g; protein 35g.
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