World Recipes
Campbell's Savory Pot Roast
By Therese Kelly
Jul 23, 2004 - 9:40:00 AM

Campbell's Savory Pot Roast

2 Tbsp. Vegetable oil
3 1/2 to 4 lb. beef bottom round or chuck pot roast
1 can (small avg.) Campbell's Cream of Mushroom Soup
1 1/4 cups water
1 pouch Campbell's Dry Onion soup
6 medium potatoes cut in quarters
6 medium carrots cut into 2" pieces
2 tbs. all-purpose flour

Heat oil in saucepot. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours.

Pot Roast with vegetables. Photo by Olga Litvin

Add potatoes and carrots. Cover and cook 1 hour 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.

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