Savory Pot Roast
|Prep Time: 5 min. Cook Time: 3 hours
||Yield/Servings: 8 servings |
|1- 2 to 4 lb. beef round or chuck pot roast|
1 can (10 3/4 oz.) Campbells'
Cream of Asparagus Soup
1 pouch Campbells' Dry Onion Soup
1- 1/4 cups water
|6 medium potatoes, quartered|
(about 5 1/2 cups)
6 carrots, cut into 2 pieces
2 tbsp. all-purpose flour
2 tbsp. vegetable oil
|In 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water.|
Reduce heat to low. Cover; cook 2 hours.
Add vegetables. Cover; cook 45 min. or until roast and vegetables are fork--tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Garnish with fresh parsley if desired.
|Cooking Method: Stove Top|
|Recipe Source: Campbell Soup|
|Submitted by: Creative Cooking Oregon USA |