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Tuesday, January 01 2013

Pot roast with vegetables is a good meal if you're a beginner cook, and it's even easier when you use your slow cooker.


Mushroom-Sauced Pot Roast
Recipe from 
Servings: 5 or 6 servings
Prep Time: 20 mins
Total Time: 5 hrs 20 mins
     1-1/2-pound  boneless beef chuck eye roast, chuck pot roast, eye round roast, or round rump roast
     medium  potatoes (about 1-1/2 pounds), quartered
     16-ounce package  frozen tiny whole carrots
     4-ounce can (drained weight)  mushroom stems and pieces, drained
    1/2  teaspoon  dried tarragon or basil, crushed
    1/4  teaspoon  salt
     10-3/4-ounce can  condensed golden mushroom soup
Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 4-1/2-quart slow cooker. Set aside.
In the slow cooker combine potatoes, frozen carrots, mushrooms, tarragon or basil, and salt. Add roast. Pour mushroom soup over mixture in slow cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Makes 5 or 6 servings.
nutrition information
Per serving: Calories 338, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 62 mg, Sodium 817 mg, Carbohydrate 31 g, Total Sugar 1 g, Fiber 5 g, Protein 35 g. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:22 am   |  Permalink   |  0 Comments  |  Email

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