Recipe: Campbell's Savory Pot Roast

CAMPBELL'S SAVORY POT ROAST

2 tablespoons vegetable oil
3 1/2 to 4-poond boneless beef bottom round or chuck pat roust
1 (10 3/4 ounce) can Campbell's Condensed Cream of Mushroom Soup (regular or 98% fat free)
1 1/4 cups water
1 pouch Campbell's Dry Onion Soup Mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2-inch pieces
2 tablespoons all-purpose flour

Heat oil in saucepot over medium-high heat. Add roast and cook until browned. Pour off fat.

Add mushroom soup, 1 cup water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 hour 30 minutes.

Add potatoes and carrots. Cover and cook 1 hour or until roast is fork-tender. Remove roast and vegetables to platter.

Mix flour and remaining water until smooth. Add to soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve with roast and vegetables.

Serves 8
Source: Campbell's