Ingredients
Array
(
[0] => Array
(
[6b96bc1d-f727-a744-b94e-4ef20550a9f6] => Array
(
[title] => beef, chuck arm pot roast, brsd, 1/8" trim
[ingredientid] => 2048
[ingredientuuid] => 6b96bc1d-f727-a744-b94e-4ef20550a9f6
[quantity] => 1.50
[measure] => pound
[title_custom] => beef, boneless chuck eye roast, eye of the round roast or round rump roast.
[componentid] => 0
[method] =>
)
[becaf4f1-c072-27c4-096c-e777d075afc8] => Array
(
[title] => potatoes, fresh, w/skin, med, 2 1/4" to 3 1/4"
[ingredientid] => 25561
[ingredientuuid] => becaf4f1-c072-27c4-096c-e777d075afc8
[quantity] => 4.00
[measure] => each
[title_custom] => potatoes, medium (about 1 1/2 lbs.)
[componentid] => 0
[method] => unpeeled, quartered
)
[4f4b8ec7-e161-6314-b941-f8916c92b889] => Array
(
[title] => carrots, baby, whole, 80% ckd, iqf, fs
[ingredientid] => 5553
[ingredientuuid] => 4f4b8ec7-e161-6314-b941-f8916c92b889
[quantity] => 16.00
[measure] => ounce-weight
[title_custom] => carrots, frozen tiny whole
[componentid] => 0
[method] =>
)
[a273525f-ce6a-cff4-31e9-d5e760828ff5] => Array
(
[title] => mushrooms, pieces & stems, cnd
[ingredientid] => 21967
[ingredientuuid] => a273525f-ce6a-cff4-31e9-d5e760828ff5
[quantity] => 4.00
[measure] => ounce-weight
[title_custom] => mushrooms, can of stems and pieces
[componentid] => 0
[method] => drained
)
[04f726fd-8abc-0d44-f9ed-92e8bc7eac5b] => Array
(
[title] => herb, tarragon, whole, dried
[ingredientid] => 18015
[ingredientuuid] => 04f726fd-8abc-0d44-f9ed-92e8bc7eac5b
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => tarragon (or basil)
[componentid] => 0
[method] => dried, crushed
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.13
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[874087a2-b94e-b674-9124-ee0117ea3c59] => Array
(
[title] => soup, golden mushroom, cond, cnd
[ingredientid] => 30609
[ingredientuuid] => 874087a2-b94e-b674-9124-ee0117ea3c59
[quantity] => 10.75
[measure] => fluid ounce
[title_custom] =>
[componentid] => 0
[method] =>
)
)
)
-
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.