member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Campbell's® Savory Pot Roast


    Source of Recipe


    Jennifer_Carter
    2 tbsp. vegetable oil
    3 1/2 to 4 - lb. boneless beef bottom round or chuck pot roast
    1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
    1 1/4 cups water
    1 pouch Campbell's® Dry Onion Soup and Recipe Mix
    6 medium potatoes, cut into quarters
    6 medium carrots, cut into 2" pieces
    2 tbsp. all-purpose flour




    HEAT oil in saucepot. Add beef and cook until browned. Pour off fat.

    ADD mushroom soup, 1 cup water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hr.

    ADD potatoes and carrots. Cover and cook 1 hr. or until roast is fork-tender. Remove roast and vegetables to platter.

    MIX flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â