My Profile
Browse All Recipes
Mushroom-Sauced Pot Roast
Date added: December 18, 2007
- Servings: 6 change
- Calories per serving: 524
- Prep time: 20
- Cook time: 10
Ingredients
- 1 1/2 pound beef, boneless chuck eye roast, eye of the round roast or round rump roast.
- 4 potatoes, medium (about 1 1/2 lbs.) unpeeled, quartered
- 16 ounce-weight carrots, frozen tiny whole
- 4 ounce-weight mushrooms, can of stems and pieces drained
- 1/2 tsp tarragon (or basil) dried, crushed
- 1/8 tsp salt, table
- 10 3/4 fluid ounce soup, golden mushroom, cond, cnd
Recipe Method
1. Trim the fat from roast. If necessary, cut roast to fit into a 3 1/2 to 4 1/2 quart slow cooker. In the cooker, combine potatoes, carrots, mushrooms, tarragon and salt. Place roast on top of vegetables. Pour soup over roast.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high for 5 to 6.
Member Utilities:
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 524 | 26% |
| Fat 24g | 36% |
| Cholesterol 92mg | 31% |
| Sodium 622mg | 26% |
| Carbohydrates 35g | 26% |
Member Reviews
No reviews yet, be the first to add one.
Comments and questions :: Mushroom-Sauced Pot Roast
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.