campbell's savory pot roast

Name: Campbell's Savory Pot Roast
Prep time: 10 min
Cook time: 2 h 45 min
Yield: 8
Ingredients: 2 tablespoon(s) olive oil; 3-4 pound(s) boneless beef bottom round roast or chuck roast; 1 can(s) golden mushroom soup; 1 1/4 cup(s) water; 1 package(s) dry onion soup mix; 6 medium potatoes, quartered; 6 - carrots, sliced in 2-inch pieces; 2 tablespoon(s) flour

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70 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Feb 6, 2011

Another old recipe I found in my little tin box. I've also done this one in a crock pot, low heat, for 8 hours. Yumm!

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prep time 10 Min

cook time 2 Hr 45 Min

method ---

yield 8 serving(s)

Ingredients

2 tablespoons olive oil
3-4 pounds boneless beef bottom round roast or chuck roast
1 can golden mushroom soup
1 1/4 cups water
1 package dry onion soup mix
6 medium potatoes, quartered
6 - carrots, sliced in 2-inch pieces
2 tablespoons flour

How To Make campbell's savory pot roast

Step 1

In dutch oven over medium-high heat, heat oil. Sear roast on all sides until well-browned. Pour off fat.

Step 2

Add mushroom soup, 1 cup of the water, and the soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours.
Step 3

Add potatoes and carrots, cover and cook for 1 more hour or until roast is done (150 - 160 degrees. Roast continues to cook after heat is shut off.)
Step 4

Remove roast and vegetables to serving platter. Mix the flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve this gravy with the roast and vegetables.
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