Savory Pot Roast

Let supper cook undisturbed while you tend to last-minute holiday chores
or simply put your feet up!

Savory Pot Roast
from Campbell's Kitchen

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

2 tbsp. vegetable oil
 3 1/2-lb. to 4-lb. boneless beef bottom round OR chuck pot roast
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup OR 98%
Fat Free Cream of Mushroom Soup
1 1/4 cups water
1 pouch Campbell's(R) Dry Onion Soup and Recipe Mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2" pieces
2 tbsp. all-purpose flour

Directions:
 HEAT oil in saucepot over medium-high heat. Add roast 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 hr. 30 min.
 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, stirring constantly Serve with roast and
vegetables. Serves 8.

Nutrition Information:
With Cream of Mushroom Soup
Calories 429, Total Fat 14g, Saturated Fat 4g, Cholesterol 119mg, Sodium
786mg, Total Carbohydrate 32g, Dietary Fiber 4g, Protein 42g, Vitamin A
257%DV, Vitamin C 29%DV, Calcium 3%DV, Iron 27%DV

With 98%Fat Free Cream of Mushroom Soup
Calories 421, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium
796mg, Total Carbohydrate 32g, Dietary Fiber 4g, Protein 42g, Vitamin A
257%DV, Vitamin C 29%DV, Calcium 3%DV, Iron 27%DV

Kitchen Clip:
Pick up some deli cole slaw and put some biscuits in the oven to serve
with this pot roast meal.
Received on Fri Dec 23 18:39:26 2005