Perfect Pot Roast

Name: Perfect Pot Roast
Ingredients: 2 Tbsp. vegetable oil; 3 1/2 to 4 lb. beef round or chuck pot roast; 1 can cream of mushroom soup; 1 pouch dry onion soup; 1 1/4 c. water, divided; 6 medium potatoes, quartered; 6 carrots, cut into 2-inch pieces; 2 Tbsp. all-purpose flour

8 ingredients

13 steps

Ingredients

2 Tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 can cream of mushroom soup
1 pouch dry onion soup
1 1/4 c. water, divided
6 medium potatoes, quartered
6 carrots, cut into 2-inch pieces
2 Tbsp. all-purpose flour

Directions

1

In 6-quart Dutch oven in hot oil, cook roast until browned on all sides.
2

Spoon off fat.
3

Stir in mushroom soup, onion soup mix and 1 cup of the water.
4

Reduce heat to low.
5

Cover; simmer 2 hours or until meat is tender, turning occasionally.
6

Add vegetables.
7

Cover.
8

Cook 40 minutes or until roast and vegetables are fork-tender.
9

Remove roast and vegetables to platter.
10

Over medium heat, cook sauce until slightly thickened.
11

In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven.
12

Cook until mixture boils and thickens, stirring constantly.
13

Serve with roast.