SAVORY POT ROAST
Source of Recipe
weight watchers
List of Ingredients
2 Tbsp. vegetable oil
3 1/2 to 4 lbs. boneless beef bottom round or chuck pot roast
10 3/4 oz. can condensed cream of mushroom soup
1 1/4 c. water
1 envelope dry onion soup mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2-inch pieces
2 Tbsp. flour
Recipe
In Dutch oven over medium-high heat, heat oil. Cook roast until browned; pour off fat.
Add mushroom soup, 1 c. water and dry soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours.
Add potatoes and carrots. Cover and cook 1 hour or until meat is done, stirring occasionally.
Remove roast and vegetables. Mix flour and remaining water until smooth. Add gradually to soup mixture. Over medium heat, cook until mixture boils and thickens, stirring constantly. Serve with roast and vegetables.
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