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Savory Pot Roast

ID: 22   Beef  
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

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