1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour

  1. In a 6-quart Dutch oven, in 2 tablespoons hot oil, brown roast on all sides.
  2. Spoon off fat.
  3. Stir in mushroom soup, onion soup mix and 1 cup water.
  4. Reduce heat to low. Cover; cook 2 hours, stirring often.
  5. Add vegetables.
  6. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
  7. Remove roast and vegetables.
  8. Stir together flour and remaining 1/4 cup water until smooth.
  9. Gradually stir into soup mixture.
  10. Cook until mixture boils and thickens, stirring constantly.

Makes 8 servings.

Author:       Categories: Beef, Cookbook, Main Dishes

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