Campbell's Savory Pot Roast Recipe

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   1.

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   In 6-quart.

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   Dutch oven, in warm oil, cook roast till browned on all sides.

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   Spoon off fat.

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   2.

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   Stir in mushroom soup, onion soup mix and 1 c. of the water.

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   Reduce heat to low.

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   Cover; simmer 2 hr.

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   or possibly till meat is tender, turning occasionally.

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    Add in vegetables.

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    Cover; cook 40 minutes.

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    or possibly till roast and vegetables are fork-tender.

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    3.

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    Remove roast and vegetables to platter.

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    Over medium heat, cook sauce till slightly thickened.

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    In c., stir together flour and remaining 1/4 c. water till smooth.

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    Gradually stir into Dutch oven.

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    Cook till mix boils and thickens, stirring constantly.

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    Serve with roast.

No additional tips available.