SAVORY POT ROAST
Submitted by: Claudia Foster - Massachusetts
2 Tbs. vegetable oil
3 1/2 - 4 lbs. beef round or chuck roast
10 3/4 oz. can cream of mushroom soup
6 carrots, cut into 2" pieces
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
2 T. flour
In a 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover and cook for 2 hours. Add vegetables. Cover and cook 45 minutes or until roast and vegetables are tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir with soup mixture. Cook until mixture boils and thickens. 102 - 12-15-2002
