Campbell's Soup Casserole Sauce Mix
INGREDIENTS:
2 tb Vegetable oil
3 1/2 lb Beef round or Chuck roast
1 c 10 3/4 oz Cream of Mushroom
1 pk Campbells soup & recipe mix
1 1/4 c Water -- divided
6 Medium potatoes --
Quartered
6 Carrots -- cut into 2"
Pieces
2 tb All-purpose flour
2 tb Vegetable oil
3 1/2 lb Beef round or Chuck roast
1 c 10 3/4 oz Cream of Mushroom
1 pk Campbells soup & recipe mix
1 1/4 c Water -- divided
6 Medium potatoes --
Quartered
6 Carrots -- cut into 2"
Pieces
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.