Recipe - Country-Style Pot Roast

3 pound Boneless pot roast (rump;
chuck or round) (up to
31/2)
1 Envelope Lipton Recipe
Secrets OnionMushroom Soup
Mix
2 One half cup Water
4 Potatoes; cut into 1inch
pieces
4 Carrots; thinly cut or sliced up
2 tablespoon Allpurpose flour; (2 to 4)

In 5quart Dutch oven or heavy saucepot, brown roast over mediumhigh heat.
Add onionmushroom soup mix blended with 2 cups water. Reduce heat to low
and simmer covered, turning occasionally, 2 hours. Add vegetables and cook
an additional 30 minutes or until vegetables and roast are tender; remove
roast and vegetables. Blend remaining One half cup water with flour; stir into
Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer,
stirring constantly, until thickened, about 5 minutes. Makes about 6
servings.

Also terrific with Lipton Recipe Secrets Onion, Beefy Onion, or Fiesta Herb
with Red Pepper Soup Mix. This classic foolproof recipe is perfect for a
Fall Sunday dinner. Taste Tested Recipe from The Lipton Kitchens
Posted to recipeludigest by "Bunny" layla696@ix.netcom.com on Mar 21,
1998