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2 tb Oil 1 1/4 c Water
4 lb Beef pot roast, round or - 6 md Potatoes, quartered
Chuck roast 6 md Carrots, cut into 2" pieces
10 3/4 oz Cream of mushroom soup 2 tb Flour
1 pk Dry onion soup mix
8 servings
In a 6 quart saucepot, in hot oil, brown the roast on all sides. Drain off
fat. Stir in soup, onion soup dry mix, and one cup of water. Reduce heat
to low. Cover and cook for 2 hours. Add vegetables. Cover and cook for 45
minutes or until roast and vegetables are fork tender. Remove vegetables
and roast from pot. Stir together flour and remaining water until smooth.
Gradually stir into soup mix in pot. Cook until mixture boils and
thickens, stirring constantly. Garnish roast with fresh parsley.
4 lb Beef pot roast, round or - 6 md Potatoes, quartered
Chuck roast 6 md Carrots, cut into 2" pieces
10 3/4 oz Cream of mushroom soup 2 tb Flour
1 pk Dry onion soup mix
8 servings
In a 6 quart saucepot, in hot oil, brown the roast on all sides. Drain off
fat. Stir in soup, onion soup dry mix, and one cup of water. Reduce heat
to low. Cover and cook for 2 hours. Add vegetables. Cover and cook for 45
minutes or until roast and vegetables are fork tender. Remove vegetables
and roast from pot. Stir together flour and remaining water until smooth.
Gradually stir into soup mix in pot. Cook until mixture boils and
thickens, stirring constantly. Garnish roast with fresh parsley.
