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    Campbell'sŪ Savory Pot Roast


    Source of Recipe


    Jennifer_Carter
    2 tbsp. vegetable oil
    3 1/2 to 4 - lb. boneless beef bottom round or chuck pot roast
    1 can (10 3/4 oz.) Campbell’sŪ Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
    1 1/4 cups water
    1 pouch Campbell'sŪ Dry Onion Soup and Recipe Mix
    6 medium potatoes, cut into quarters
    6 medium carrots, cut into 2" pieces
    2 tbsp. all-purpose flour




    HEAT oil in saucepot. Add beef and cook until browned. Pour off fat.

    ADD mushroom soup, 1 cup water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hr.

    ADD potatoes and carrots. Cover and cook 1 hr. or until roast is fork-tender. Remove roast and vegetables to platter.

    MIX flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.




 

 

 


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