Campbell's savory pot roast
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 | Medium potatoes -- | |
| Quartered | ||
| 6 | 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.
Recipe By :
From: Western Mexican Cookbook
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