Savory Pot Roast
Catégorie: Dessert
Ingrédients
- 2 Tbsp. vegetable oil
- 3 1/2 to 4 lb. beef round or chuck pot roast
- 1 can cream of mushroom soup
- 1 pouch dry onion soup and recipe mix
- 1 1/4 c. water
- 6 medium potatoes, quartered
- 6 carrots, cut into 2-inch pieces
- 2 Tbsp. all-purpose flour
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 286kcalCalories
- 0.0gProtéines
- 0.0gGras
- 57.14gGlucides
- 24.29gSel
Instructions
1. In a 6-quart Dutch oven, in hot oil, brown roast.
2. Spoon off fat.
3. Add mushroom soup, onion soup mix and 1 cup water.
4. Cover; cook over low heat for 2 hours.
5. Add vegetables.
6. Cover and cook 45 minutes or until roast and vegetables are fork-tender, stirring occasionally.
7. Remove roast and vegetables.
8. Stir together flour and remaining 1/4 cup water until smooth.
9. Gradually stir into soup mixture.
10. Cook until mixture boils and thickens, stirring constantly.
