Savory Pot Roast

Easy and effortless, tonight's supper gets an "A" for satisfaction!

TASTY TUESDAY PRESENTS:

Savory Pot Roast
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 2 hr. 50 min.

2 tbsp. Crisco(R) Vegetable Oil
4 lb. boneless beef bottom round OR chuck pot roast
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1 pouch dry onion soup mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2" pieces
2 tbsp. all-purpose flour

Directions:
 HEAT oil in saucepot. Add beef and cook until browned. Pour off fat.
 ADD mushroom soup, 1 cup water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hr.
 ADD potatoes and carrots. Cover and cook 1 hr. or until roast is fork-tender. Remove roast and vegetables to platter.
 MIX flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens. Serve with roast and vegetables. Serves 8.
Serve with a tossed green salad and buttermilk biscuits. For dessert serve apple crisp.

Kitchen Clip:
To keep the roast and vegetables from scorching, use a heavy-duty saucepan, deep skillet or Dutch oven. Simmer over very low heat and check occasionally to make sure the liquid has not evaporated. If the level of liquid is low, add a small amount of beef broth.
Received on Sun Jan 4 03:01:06 2004