Perfect Pot Roast

1. 1

   In 6-quart Dutch oven in hot oil, cook roast until browned on all sides.

2. 2

   Spoon off fat.

3. 3

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

4. 4

   Reduce heat to low.

5. 5

   Cover; simmer 2 hours or until meat is tender, turning occasionally.

6. 6

   Add vegetables.

7. 7

   Cover.

8. 8

   Cook 40 minutes or until roast and vegetables are fork-tender.

9. 9

   Remove roast and vegetables to platter.

10. 10

    Over medium heat, cook sauce until slightly thickened.

11. 11

    In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven.

12. 12

    Cook until mixture boils and thickens, stirring constantly.

13. 13

    Serve with roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.