Pot Roast

1. 1

   In a 6-quart pan, in hot oil, cook roast until brown on all sides.

2. 2

   Spoon off fat.

3. 3

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

4. 4

   Reduce heat to low.

5. 5

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

6. 6

   Add vegetables, cover and cook for 40 minutes more or until vegetables are tender.

7. 7

   Remove roast and vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.