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.

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