Marinated Salad RBTN28A
INGREDIENTS:
4 lb Beef round or Chuck potRoast 6 ea Medium potatoes quartered
10 3/4 oz Campbells condensed Cream of 6 ea Carrot cut into 2 inch piece
Mushroom soup 2 tb All-purpose flour
1 ea Campbells dry onion soup mix 1 tb Cooking oil
1/4 c Water
4 lb Beef round or Chuck potRoast 6 ea Medium potatoes quartered
10 3/4 oz Campbells condensed Cream of 6 ea Carrot cut into 2 inch piece
Mushroom soup 2 tb All-purpose flour
1 ea Campbells dry onion soup mix 1 tb Cooking oil
1/4 c Water
1. In 6 qt. Dutch oven, add 2 T. oil & brown roast on all sides, spoon off fat. 2. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover; cook 45 min. or until roast and vegetables are fork-tender. 3. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Prep time: 5 minutes Cook time 3 hrs.