Pot Roast

7 ingredients
8 steps

Ingredients

  • 3 1/2 to 4 lb. beef round or pot roast
  • 1 (10 3/4 oz.) can condensed cream of mushroom soup
  • 1 pouch Campbell's dry onion soup and recipe mix
  • 1 1/4 c. water
  • 6 medium potatoes, quartered
  • 6 carrots, cut into pieces
  • 2 Tbsp. all-purpose flour

Directions

  1. 1
    In 6-quart Dutch oven, put in 2 tablespoons hot oil.
  2. 2
    Brown roast on all sides.
  3. 3
    Spoon off fat.
  4. 4
    Stir in mushroom soup, onion soup mix and 1 cup water.
  5. 5
    Reduce heat to low.
  6. 6
    Cook 2 hours, stirring often.
  7. 7
    Add vegetables; cover.
  8. 8
    Cook 45 minutes or until roast and vegetables are tender.

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