Date added: December 18, 2007
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.
| Per serving | % Daily Value* |
| Calories 524 | 26% |
| Fat 24g | 36% |
| Cholesterol 92mg | 31% |
| Sodium 622mg | 26% |
| Carbohydrates 35g | 26% |
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