Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
4 pounds | Chuck roast |
1 can | Cream of mushroom soup |
1 \N | Onion soup mix envelope |
1¼ cup | Water |
6 mediums | Potatoes; quartered |
6 \N | Carrots; cut into 2\" pieces |
2 tablespoons | Flour |
In 6 qt saucepan brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix, and 1 cup water. Reduce heat to low.
Cover; cook 2 hours. Add vegetables. cover; cook 45 minutes or until vegetables are tender. Remove roast and vegetables. Stir together flour and remaining ¼ c water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens; stirring constantly. Source: Campbells ad Submitted By MEG ANTCZAK On 05-21-95