1 1/2 lb. boneless beef chuck eye roast, eye of round roast or round rump roast
4 medium potatoes, quartered
1 (4 oz.) can mushroom stems and pieces, drained
2 c. baby carrots
1/2 tsp. dried basil or tarragon
1/4 tsp. salt
1 (10 3/4 oz.) can condensed mushroom soup

Trim fat from meat. Spray large skillet with cooking spray. Add meat and brown meat on all sides. Place potatoes, mushrooms, carrots and basil in a 3 1/2 to 4-quart crock-pot. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low setting for 10 to 12 hours. Transfer meat and vegetables to serving platter. Serve the sauce over meat and vegetables.

Yield: about 5 servings.