Well-Seasoned Cookbook

flavorful recipes perfected over time

Savory Pot Roast

From Mom's Green Recipe Folder

Ingredients:

2 Tbsp. vegetable oil

3 1/2 to 4-lb boneless beef bottom round or chuck pot roast

1 can (10 3/4 oz) Cream of Mushroom Soup

1 1/4 cups water

1 pouch Dry Onion Soup and Recipe Mix

6 medium potatoes, cut into quarters

6 medium carrots, cut into 2" pieces

2 Tbsp. flour

Directions:

In Dutch oven over medium-high heat, heat oil Cook roast until browned. Pour off fat.

Add mushroom soup, 1 cup water and soup mix. Heat to a boil. Cover and cook over low heat for 1 1/2 hours. Add potatoes and carrots. Cover and cook 1 hour or until roast is done.

Remove roast and vegetables.

Mix flour and remaining water until smooth. Gradually add to soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve with roast and vegetables. Makes 8 servings.