Name: Campbell's Savory Pot Roast
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

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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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