Pot Roast

1. 1

   In a Dutch oven, brown roast in oil.

2. 2

   Spoon off fat; stir in mushroom soup, onion soup and 1 cup water.

3. 3

   Reduce heat to low; cover and simmer 2 hours or until meat is tender.

4. 4

   Turn occasionally.

5. 5

   Add potatoes and carrots.

6. 6

   Cook 40 minutes or until done.

7. 7

   Uncover for last 20 minutes.

8. 8

   Remove roast and vegetables; stir together flour and remaining water to make thickener.

9. 9

   Stir into juice in Dutch oven.

10. 10

    Cook, stirring until mixture boils and thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.