Savory pot roast rbtn28a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef round or Chuck potRoast |
| 10¾ | ounce | Campbells condensed Cream of |
| Mushroom soup | ||
| 1 | each | Campbells dry onion soup mix |
| ¼ | cup | Water |
| 6 | eaches | Medium potatoes quartered |
| 6 | eaches | Carrot cut into 2 inch piece |
| 2 | tablespoons | All-purpose flour |
| 1 | tablespoon | Cooking oil |
Directions
1. In 6 qt. Dutch oven, add 2 T. oil & brown roast on all sides, spoon off
fat. 2. Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to
low. Cover; cook 45 min. or until roast and vegetables are fork-tender. 3. Remove roast and vegetables. Stir together flour and remaining ¼ cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly.
Prep time: 5 minutes Cook time 3 hrs.