Savory Pot Roast

(from PunkinBell’s recipe box)

Source: Mawmaw

Prep time: 5 minutes
Cook time: 180 minutes

Categories: not tried

Ingredients

  • 3 1/2 - 4 lb beef round/chuck pot roast
  • 1 can Campbell's condensed cream of mushroom soup
  • 1 pouch Dry onion soup and recipe mix
  • 1 1/4 cups water
  • 6 med. potatoes, quarted
  • 6 carrots, cut into 2" pieces
  • t tbsp all-purpose flour

Directions

  1. In 6 qt. dutch oven, in 2 T. hot oil, brown roast on all sides. Spoon off fat.

  2. Stir in mushroom soup, onion soup mix & 1 cup water.

  3. Reduce heat to low. Cover; Cook 2 hours. Stirring often.

  4. Add vegetables, cover; cook 45 minutes or until roast and veggies are fork tender.

  5. Remove roast and veggies.

  6. Stir together flour & remaining 1/4 cup water until smooth.

  7. Gradually stir into soup mixture.

  8. Cook until mixture boils & thickens, stirring constantly.

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