---

---

---

Campbell's Savory Pot Roast
 

2 T vegetable oil  3½ to 4-lb. boneless chuck pot roast  1 can cream of mushroom soup  1¼ c water  1 pouch dry onion soup mix  6 medium potatoes, cut into quarters  6 medium carrots, cut into 2 inch pieces  2 T all purpose flour  In Dutch oven over medium-high heat, heat oil. Add roast and cook until browned. Pour off fat. Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Reduce heat to low. Cover and cook 1½ hours, turning roast occasionally. Add potatoes and carrots. Cover and cook 1 hour more or until roast is fork-tender, stirring occasionally.  Remove roast and vegetables to platter. In cup (or jar with lid) mix flour and remaining water until smooth. Add gradually to soup mixture. Over medium heat, cook until mixture boils and thickens, stirring constantly. Serve with roast and vegetables.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.