Recipe - Campbells Savory Pot Roast

2 tablespoon Vegetable oil
3 One half pound Beef round or Chuck roast
1 cup 10 Three fourths ounce Cream of Mushroom
1 pack Campbells soup & recipe mix
1 One fourth cup Water divided
6 Medium potatoes
Quartered
6 Carrots cut into 2"
Pieces
2 tablespoon Allpurpose flour

1. In 6qt. Dutch oven, in hot oil, cook roast until browned on all sides.
Spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup of the
water. Reduce heat to low. Cover; simmer 2 hr. or until meat is tender,
turning occasionally. Add vegetables. Cover; cook 40 min. or until roast
and vegetables are forktender. 3. Remove roast and vegetables to platter.
Over medium heat, cook sauce until slightly thickened. In cup, stir
together flour and remaining One fourth cup water until smooth. Gradually stir
into Dutch oven. Cook until mixture boils and thickens, stirring
constantly. Serve with roast. Prep time 5 min. Cook time 3 Hr.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip