I fondly remember enjoying pot roast made by my Grandma Hromada many years ago. But what working mom has time to prep and cook a traditional pot roast dinner? That’s where the slow cooker steps in!
This is a fabulous recipe. The meat is so juicy and tender, and the veggies are yummy after they’re cooked all day with the meat. This takes a little bit more prep work than most slow cooker recipes. So I usually brown the meat the night before, put it in a Ziploc bag and let it sit in the refrigerator overnight. Then I prepare everything else in the morning. Add this to your household menu for the upcoming cool fall days!
Ingredients
1 1 1/2-pound boneless beef eye of round roast or round rump roast
4 or 5 medium potatoes, quartered
1 16-ounce package peeled baby carrots (I actually use only about half of the bag for more potatoes and less carrots!)
1 10 3/4-ounce can condensed golden mushroom soup
1/2 teaspoon dried tarragon or basil
1 tablespoon dried minced onion
Preparation Instructions
Trim fat from roast. Lightly coat an unheated large skillet with nonstick cooking spray. Heat over medium heat. Add meat to skillet and brown on all sides. Place potatoes and carrots in a 3 1/2- to 4-quart slow cooker. Place browned meat on top of vegetables. In a small bowl, stir together soup, tarragon or basil and onion. Pour over meat in cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. To serve, transfer meat and vegetables to a serving platter. Stir sauce and spoon over meat and vegetables.