Campbell's savory pot roast rbtn28a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 3½ | pounds | Beef round or Chuck roast |
| 1 | cup | 10 3/4 oz Cream of Mushroom |
| 1 | pack | Campbells soup & recipe mix |
| 1¼ | cup | Water, divided |
| 6 | eaches | Medium potatoes, quartered |
| 6 | eaches | Carrots, cut into 2\" pieces |
| 2 | tablespoons | All-purpose flour |
Directions
1. In 6-qt. Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 min. or until roast and vegetables are fork-tender. 3. Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining ¼ cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast.
Prep time 5 min. Cook time 3 Hr.