Recipe - 5-Ingredient Pot Roast

3 pound Beef chuck roast; boneless
1 Envelope Onionmushroom soup
mix Mixed with 1 One half cups
water
1 cn Whole tomato; Undrained
2 lg White turnips; peeled, Cut
in 8 wedges
3 lg Parsnips; peeled, Cut in
pieces

1. Brown meat on all sides in a 4 to 5qt nonstick Dutch oven.

2. Add soupandwater mixture and tomatoes. Bring to a boil, reduce heat,
cover and simmer 1 One half hours, turning meat over once.

3. Add vegetables. Simmer 40 minutes or until meat and vegetables are
tender when pierced.

4. Lift meat to cutting board. Cover loosely with foil and let it stand for
10 to 15 minutes.

5. Slice meat across the grain. Serve with vegetables and gravy.

Recipe by: Woman's Day 3/10/98

Posted to recipeludigest by Rodeo46898 Rodeo46898@aol.com on Mar 2, 1998