Side Pannel
Campbell's Savory Pot Roast
Campbell's Savory Pot Roast
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Breads, Main Dish, Quick Breads
Ingredients List
- 2 tb Vegetable oil
- 3 1/2 lb Beef round or Chuck roast
- 1 c 10 3/4 oz Cream of Mushroom
- 1 pk Campbells soup & recipe mix
- 1 1/4 c Water -- divided
- 6 Medium potatoes --
- Quartered
- 6 Carrots -- cut into 2"
- Pieces
- 2 tb All-purpose flour
Directions
1. In 6-qt. Dutch oven, in hot oil, cook roast until browned on all sides.
Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup of the
water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender,
turning occasionally. Add vegetables. Cover; cook 40 min. or until roast
and vegetables are fork-tender. 3. 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. Prep time 5 min. Cook time 3 Hr.
Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup of the
water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender,
turning occasionally. Add vegetables. Cover; cook 40 min. or until roast
and vegetables are fork-tender. 3. 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. Prep time 5 min. Cook time 3 Hr.
Tweet