All-Day Pot Roast - cooking recipe

Ingredients

1 1/2 lbs boneless eye of beef round roast, round rump
4 medium potatoes, quartered
1 (16 ounce) package peeled baby carrots
1 (10 3/4 ounce) can condensed golden mushroom soup
1/2 teaspoon dried tarragon or 1 1/4 teaspoons dried basil, crushed

Preparation

In a large nonstick skillet, brown meat on all sides.
Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
Cover and cook on LOW 10-12 hours, or on HIGH 5-6 hours, until meat and vegetables are tender but not dry.