Savory Pot Roast

It's that great time of year again, when you can look forward to a
wonderfully tender and flavorful pot roast!

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 roast or chuck pot roast
1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
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.

Kitchen Clip:
If you have leftovers, don't worry. Just cover and refrigerate - the pot
roast will be even more flavorful when reheated the next day.
Received on Thu Oct 16 16:55:55 2008