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Home
> Recipes > Low Carb Crockpot > Pot Roast with Mushroom Sauce
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Pot Roast with Mushroom Sauce
Ingredients
- 1 1 1/2 pound boneless beef chuck eye roast, eye of round roast, or round rump roast
- 4 medium unpeeled potatoes, quartered (about 1 1/2 pound)
- 1 16-ounce package frozen tiny whole carrots
- 1 4-ounce can mushroom stems and pieces, drained
- 1/2 teaspoon dried tarragon or basil, crushed
- 1/4 teaspoon salt
- 1 10 3/4-ounce can condensed golden mushroom soup
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Prep: 20 Minutes
Cook: Low 10 to 12 Hours, High 5 to 6 Hours
Makes: 5 to 6 Servings
Slow Cooker: 3 1/2- or 4 1/2-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 3 1/2 to 4 1/2 quart slow cooker. In the cooker combine potatoes, frozen carrots, mushroom pieces, tarragon, and salt. Place meat on top of the vegetables. Pour soup over all.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Nutrition Fact per Serving: 338 cal. 8 g total fat(3 g sat. fat), 62 mg chol., 817 mg sodium, 31 g carb, 5 g fiber, 35 g pro.
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