| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Main dish, Meats, Breads, Muffins & r | 8 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 3 1/2 | lb | Beef round or Chuck roast |
| 1 | c | 10 3/4 oz Cream of Mushroom |
| 1 | pk | Campbells soup & recipe mix |
| 1 1/4 | c | Water — divided |
| 6 | Medium potatoes — | |
| Quartered | ||
| 6 | Carrots — cut into 2" | |
| Pieces | ||
| 2 | tb | All-purpose flour |
INSTRUCTIONS
1. In 6-qt. Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup of the water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 min. or until roast and vegetables are fork-tender. 3. Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast. Prep time 5 min. Cook time 3 Hr. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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