Pot Roast

Name: Pot Roast
Ingredients: 2 Tbsp. oil; 3 1/2 lb. beef round or chuck roast; 10 3/4 oz. can cream of mushroom soup; 6 carrots, cut 2-inch pieces; 1 pkg. dry onion soup; 1 1/4 c. water; 6 medium potatoes, quartered; 2 Tbsp. flour

8 ingredients

10 steps

Ingredients

2 Tbsp. oil
3 1/2 lb. beef round or chuck roast
10 3/4 oz. can cream of mushroom soup
6 carrots, cut 2-inch pieces
1 pkg. dry onion soup
1 1/4 c. water
6 medium potatoes, quartered
2 Tbsp. flour

Directions

1

In a Dutch oven, brown roast in oil.
2

Spoon off fat; stir in mushroom soup, onion soup and 1 cup water.
3

Reduce heat to low; cover and simmer 2 hours or until meat is tender.
4

Turn occasionally.
5

Add potatoes and carrots.
6

Cook 40 minutes or until done.
7

Uncover for last 20 minutes.
8

Remove roast and vegetables; stir together flour and remaining water to make thickener.
9

Stir into juice in Dutch oven.
10

Cook, stirring until mixture boils and thickens.