California Onion Dip RBTN28A
INGREDIENTS:
2 tb Vegetable oil 1 1/4 c Water, divided
3 1/2 lb Beef round or Chuck roast 6 ea Medium potatoes, quartered
1 c 10 3/4 oz Cream of Mushroom 6 ea Carrots, cut into 2" pieces
1 pk Campbells soup & recipe mix 2 tb All-purpose flour
2 tb Vegetable oil 1 1/4 c Water, divided
3 1/2 lb Beef round or Chuck roast 6 ea Medium potatoes, quartered
1 c 10 3/4 oz Cream of Mushroom 6 ea Carrots, cut into 2" pieces
1 pk Campbells soup & recipe mix 2 tb All-purpose flour
1. In 6-qt. 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 fork-tender. 3. Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 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.