Campbells Savory Pot Roast Rbtn28a Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 1/4 cup: Water, divided
3 1/2 lbs: Beef round or Chuck roast,
6 each: Medium potatoes, quartered
1 cup: 10 3/4 oz Cream of Mushroom,
6 each: Carrots, cut into 2" pieces
1 package: Campbells soup & recipe mix,
2 tbsp: All-purpose flour,
Directions:
1. In 6-qt. Dutch oven, in hot oil, cook roast until browned on all
sides. Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1
cup of the water. Reduce heat to low. Cover; simmer 2 hr. or until
meat is tender, turning occasionally. Add vegetables. Cover; cook 40
min. or until roast and vegetables are fork-tender. 3. Remove roast
and vegetables to platter. Over medium heat, cook sauce until
slightly thickened. In cup, stir together flour and remaining 1/4 cup
water until smooth. Gradually stir into Dutch oven. Cook until
mixture boils and thickens, stirring constantly. Serve with roast.
Prep time 5 min. Cook time 3 Hr.
Source from luhu.jp
sides. Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1
cup of the water. Reduce heat to low. Cover; simmer 2 hr. or until
meat is tender, turning occasionally. Add vegetables. Cover; cook 40
min. or until roast and vegetables are fork-tender. 3. Remove roast
and vegetables to platter. Over medium heat, cook sauce until
slightly thickened. In cup, stir together flour and remaining 1/4 cup
water until smooth. Gradually stir into Dutch oven. Cook until
mixture boils and thickens, stirring constantly. Serve with roast.
Prep time 5 min. Cook time 3 Hr.
Source from luhu.jp