Pot Roast With Mushroom Sauce

• 1 1/2 lbs bonelles beef eye round or 1 1/2 lbs beef round rump roast
• 4 medium potatoes, quartered
• 1 (16 ounce) package peeled baby carrots
• 1 (10 3/4 ounce) can condensed condensed golden mushroom soup
• 1/2 teaspoon dried tarragon or 1/2 teaspoon basil, crushed

1. Trim fat from Roast.
2. Lightly coat an unheated large skillet with non stick cooking spray.
3. Heat over medium heat.
4. Add meat to skillet and brown on all sides.
5. Place potatoes and carrots in 3 1/2 to 4 quart crockpot.
6. Place browned meat on top of vegetables.
7. In a small bowl stir together soup and tarragon or basil; pour over meat in crockpot.
8. Cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.
9. To serve, transfer meat and vegetables to a serving platter.
10. Stir sauce; spoon over meat and vegetables.

bonelles beef, potatoes, carrots, condensed condensed golden mushroom soup, tarragon

Taken from www.food.com/recipe/pot-roast-with-mushroom-sauce-80490 (may not work)