Ingredients:
- 1 pot roast, lean chuck, rump, etc., about 3 to 4 pounds
- 2 tablespoons oil
- 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
- 1 envelope dry onion soup mix
- 1 cup water, divided
- 6 medium potatoes, peeled and quartered
- 6 carrots, sliced in 2" pieces
- 2 tablespoons flour mixed with 1/4 cup cold water
Preparation:
In a large pan, brown roast in oil; remove roast and set aside. Pour off excess oil. In the same pan, combine mushroom soup, onion soup mix, and 1 cup water. Heat to boiling. Return roast to pan. Reduce heat to low. Cover and simmer for 2 hours, turning roast occasionally. Add potatoes and carrots. Cover and cook for another 40 minutes, or until vegetables are tender. Remove meat and vegetables to serving platter. Gradually stir the flour and water mixture into the sauce in pan, stirring until sauce boils and thickens. Serve thickened sauce over roast and potatoes.Serves 6 to 8.
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