Mushroom-Sauced Pot Roast for the Crock Pot

• 1 12 lbs boneless chuck roast or 1 12 lbs chuck roast or 1 12 lbs eye steak or 1 12 lbs round steaks or 1 12 lbs beef round rump roast, your choice
• 4 medium unpeeled potatoes, and quartered
• 1 (16 ounce) package frozen baby carrots
• 1 (4 ounce) can mushroom stems and pieces, drained
• 12 teaspoon dried tarragon or 12 teaspoon basil, crushed
• 14 teaspoon salt
• 1 (10 3/4 ounce) can condensed golden mushroom soup

1. Trim fat from meat, and if need be--trim the meat to fit into a 3 1/2 to 4-quart crock pot cooker.
2. Combine potatoes, carrots, mushrooms, tarragon, and salt.
3. Place the meat on top of the vegetables and pour the soup over the meat.
4. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

chuck roast, potatoes, carrots, mushroom stems, tarragon, salt, condensed golden mushroom soup

Taken from www.food.com/recipe/mushroom-sauced-pot-roast-for-the-crock-pot-87223 (may not work)