Savory Pot Roast |
| Name: |
Ron Johnson |
| Base: |
MacDill AFB |
| Recipe: |
Ingredients: 2 tbsp. CriscoŽ Vegetable Oil; 4 lb. boneless beef bottom round OR chuck pot roast; 1 can (10 3/4 oz.) Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup; 1 1/4 cups water; 1 pouch dry onion soup mix; 6 medium potatoes, cut into quarters; 6 medium carrots, cut into 2" pieces; 2 tbsp. all-purpose flour.
Directions: HEAT oil in saucepot. Add beef and cook until browned. Pour off fat. ADD mushroom soup, 1 cup water and onion soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hr. ADD potatoes and carrots. Cover and cook 1 hr. or until roast is fork-tender. Remove roast and vegetables to platter.
MIX flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.
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