Easy Roast

1. 1

   In a Dutch oven over medium heat in salad oil, brown a roast on all sides.

2. 2

   Pour off the fat.

3. 3

   Empty soup mix on the meat. Stir in mushroom soup, 1/4 cup water and bay leaf (remove before serving).

4. 4

   Cover.

5. 5

   Simmer 2 1/2 to 3 hours until tender.

6. 6

   Add more water as necessary during cooking.

7. 7

   Remove beef to platter.

8. 8

   Add flour or cornstarch to 1/4 cup water.

9. 9

   Stir until smooth.

10. 10

    Stir into pan drippings over high heat, stirring constantly.

11. 11

    Cut meat into thin slices.

12. 12

    Serve meat and gravy together.

* Per serving · 4 servings · Values may vary.

No additional tips available.