Pot Roast With Potatoes And Carrots

Savory Pot Roast

Savory Pot Roast

Ingredients

• Serving Size : 8
• 2 tablespoons vegetable oil
• 3 1/2 pounds beef round – or chuck pot roast – up to 4
• 1 can cream of mushroom soup – (10 3/4 oz)
• 1 Pouch Campbell’s Dry Onion Soup and
• 1 1/4 cups water
• 6 medium potatoes – quartered
• 6 Carrots – cut into 2″ pieces
• 2 tablespoons all-purpose flour

Method

1. In 6 quart saucepot, in hot oil, brown roast on all sides.
2. Spoon off fat.
3. Stir in mushroom soup, onion soup mix and 1 cup water.
4. Reduce heat to low.
5. Cover; cook 2 hours.
6. Add vegetables.
7. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
8. Remove roast and vegetables.
9. Stir together flour and remaining water until smooth.
10. Gradually stir into soup mixture.
11. Cook until mixture boils and thickens, stirring constantly.
12. Garnish with fresh parsley if desired.