Yield: 8 servings
Measure | 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 |
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.