Savory Pot Roast

By augusj

Ingredients

• 2 tbsp Vegetable Oil
• 3 1/2 to 4 lbs Beef Round or Chuck Pot Roast
• 1 can (10 3/4 ounce) Cream of Mushroom Soup
• 1 pouch Campbells Dry Onion Soup and Recipe mix
• 1 1/4 cups Water
• 6 medium Potatoes, quartered (approx 5 1/2 cups)
• 6 Carrots ( 2 inch pieces)
• 2 tbsp Flour

Preparation

Step 1

In 6 quart saucepan brown roast in oil on all sides. Drain. Stir in mushroom soup,onion soups mix and 1 cup water. Reduce heat to low, cover, cook 2 hours, then add vegies. Cover, cook 45 minutes or until tender

Remove roast and vegies and juice. Stir flour and 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until it boils and thickens stirring constantly. Springkle parsley on top.