Crockery Cooker Pot Roast |
|
 |
Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 5 |
|
This is a BHG recipe. Ingredients:
1 1/2 lbs boneless beef chuck eye roast or 1 1/2 lbs eye of round roast or 1 1/2 lbs beef round rump roast |
4 medium potatoes, quartered |
1 (4 ounce) can mushroom stems and pieces, drained |
2 cups packaged peeled baby carrots |
1/2 teaspoon dried tarragon or 1/2 teaspoon basil, crushed |
1/4 teaspoon salt |
1 (10 3/4 ounce) can condensed mushroom soup |
nonstick cooking spray |
Directions:
1. Trim fat from meat.
2. Spray an unheated large skillet with nonstick cooking spray.
3. Add meat and brown on all sides.
4. Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker.
5. Place browned meat on top of vegetables.
6. Sprinkle with salt.
7. Pour condensed soup over meat.
8. Cover and cook on low-heat setting for 10 to 12 hours.
9. To serve, transfer meat and vegetables to a serving platter.
10. Serve the sauce over meat and vegetables.
|
|