Savory Pot Roast |
22 | Beef |
Prep Time: 5 min. Cook Time: 3 hours |
Yield/Servings: 8 servings |
Ingredients: |
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 |
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Instructions: |
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. |
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Cooking Method: Stove Top |
Recipe Source: Campbell Soup |
Submitted by: Creative Cooking Oregon USA |