Campbell'sŪ Savory Pot Roast
Source of Recipe
2 tbsp. vegetable oil
3 1/2 to 4 - lb. boneless beef bottom round or chuck pot roast
1 can (10 3/4 oz.) CampbellsŪ 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.