4 large carrots, peeled and cut into 1/2-inch pieces
6 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 tbsp fresh tarragon, minced
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp pepper
1 tsp brown sugar
Combine all ingredients in a crock pot or slow cooker. Stir to thoroughly coat the vegetables with the seasonings, butter, and brown sugar.
Place lid on cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Note: This is a stock photo and is not a complete replica of this recipe.