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SAVORY POT ROAST




Source of Recipe


Marla


List of Ingredients




SAVORY POT ROAST

2 tbsp. vegetable oil
3-1/2-4 lb. beef round or chuck pot roast
1 can Cream of Mushroom Soup
1 pouch Campbell's Dry Onion Soup Mix
1-1/4 cups water, divided
6 medium potatoes, quartered
6 carrots, cut into 2" pieces
2 tbsp. all-purpose flour



Recipe



In 6-qt. Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat.

Stir in mushroom soup, onion soup mix and 1 cup of water. Reduce heat to low. Cover, simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 minutes or until roast and vegetables are fork-tender.

Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast.

Makes 8 servings.