Savory Pot Roast

Savory Pot Roast

  • 2 T. oil
  • 3 lb. beef pot roast, round, or chuck roast
  • ½ lb. mushrooms, halved
  • 1 10 ¾ oz. can cream of mushroom soup
  • 1 package dry onion soup mix
  • 1 ¼ c. water, divided
  • 4 medium potatoes, quartered
  • 4 medium carrots, cut into 2-in. pieces
  • 2 T. flour
  • Fresh parsley for garnish

Heat oil in a 6-quart saucepan; add the roast and brown on all sides. Drain off fat. Stir in soup, dry soup mix, and 1 c. of water. Reduce heat to low. Cover and cook for 2 hours. Add vegetables. Cover and cook for 45 minutes or until roast and vegetables are fork tender. Remove vegetables and roast from pot. Stir together flour and remaining water until smooth. Gradually stir into soup mix in pot. Cook until mixture boils and thickens, stirring constantly. Garnish roast with fresh parsley.

 

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