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Pot Roast with Mushroom Sauce

Prep: 20 minutes
Cook: 5-12 hours
Makes 5-6 servings

1 1/2-lb boneless beef chuck eye roast, eye of round roast, or round rump roast
1 16-oz pkg frozen tiny whole carrots
1 4-oz can mushroom stems and pieces, drained
1/2 tsp dried tarragon or basil, crushed
1/4 tsp salt
1 can condensed golden mushroom soup

Trim fat from meat, and, if necessary, cut roast to fit into slow cooker. In the cooker combine vegetables, tarragon, and salt. Place meat on top of vegetables. Pour soup over all.

Cover and cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours.

Low-Carb Slow Cooker Recipes