| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Boneless pot roast (rump; chuck or round) (up to 3-1/2) |
| 1 | Envelope Lipton Recipe Secrets Onion-Mushroom Soup Mix | |
| 2 1/2 | c | Water |
| 4 | Potatoes; cut into 1-inch pieces | |
| 4 | Carrots; thinly sliced | |
| 2 | tb | All-purpose flour; (2 to 4) |
INSTRUCTIONS
In 5-quart Dutch oven or heavy saucepot, brown roast over medium-high heat. Add onion-mushroom soup mix blended with 2 cups water. Reduce heat to low and simmer covered, turning occasionally, 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings. Also terrific with Lipton Recipe Secrets Onion, Beefy Onion, or Fiesta Herb with Red Pepper Soup Mix. This classic foolproof recipe is perfect for a Fall Sunday dinner. Taste Tested Recipe from The Lipton Kitchens Posted to recipelu-digest by "Bunny" <layla696@ix.netcom.com> on Mar 21, 1998
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