Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef round or Chuck potRoast 6 ea Medium potatoes quartered
10 3/4 oz Campbells condensed Cream of 6 ea Carrot cut into 2 inch piece
Mushroom soup 2 tb All-purpose flour
1 ea Campbells dry onion soup mix 1 tb Cooking oil
1/4 c Water

1. In 6 qt. Dutch oven, add 2 T. oil brown roast on all sides,
spoon off
fat. 2. Stir in mushroom soup, onion soup mix and 1 cup water.
Reduce heat to
low. Cover; cook 45 min. or until roast and vegetables are
fork-tender. 3. Remove roast and vegetables. Stir together flour and
remaining 1/4 cup water until smooth. Gradually stir into soup
mixture. Cook until mixture boils and thickens, stirring constantly.
Prep time: 5 minutes Cook time 3 hrs.

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