Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Boneless pot roast (rump; chuck or round) (up to 3-1/2) |
| 1 \N | Envelope Lipton Recipe Secrets Onion-Mushroom Soup Mix |
| 2½ cup | Water |
| 4 \N | Potatoes; cut into 1-inch pieces |
| 4 \N | Carrots; thinly sliced |
| 2 tablespoons | All-purpose flour; (2 to 4) |
In 5-quart Dutch oven or heavy saucepot, brown roast over medium-high heat.
Add onion-mushroom soup mix blended with 2 cups water. Reduce heat to low and simmer covered, turning occasionally, 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining ½ cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings.
Also terrific with Lipton Recipe Secrets Onion, Beefy Onion, or Fiesta Herb with Red Pepper Soup Mix. This classic foolproof recipe is perfect for a Fall Sunday dinner. Taste Tested Recipe from The Lipton Kitchens Posted to recipelu-digest by "Bunny" <layla696@...> on Mar 21, 1998