Categories: not tried

Ingredients

• 3 1/2 - 4 lb beef round/chuck pot roast
• 1 can Campbell's condensed cream of mushroom soup
• 1 pouch Dry onion soup and recipe mix
• 1 1/4 cups water
• 6 med. potatoes, quarted
• 6 carrots, cut into 2" pieces
• t tbsp all-purpose flour

Directions

1. In 6 qt. dutch oven, in 2 T. hot oil, brown roast on all sides. Spoon off fat.

2. Stir in mushroom soup, onion soup mix & 1 cup water.

3. Reduce heat to low. Cover; Cook 2 hours. Stirring often.

4. Add vegetables, cover; cook 45 minutes or until roast and veggies are fork tender.

5. Remove roast and veggies.

6. Stir together flour & remaining 1/4 cup water until smooth.

7. Gradually stir into soup mixture.

8. Cook until mixture boils & thickens, stirring constantly.

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