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Savory Pot Roast
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 2 Tbsp | vegetable oil |
| 3-1/2 to 4 lbs | beef round or chuck pot roast |
| 1 (10-3/4 oz) can | cream of mushroom soup |
| 1 pkg | dry onion soup and recipe mix |
| 1-1/4 cups | water |
| 6 medium | potatoes, quartered |
| 6 | carrots, cut into 2" pieces |
| 2 Tbsp | all-purpose flour |
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; and cook 2 hours. Add vegetables. Cover; and cook 45 minutes 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. Makes 8 servings.
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