Wednesday, October 5, 2005

Savory Pot Roast & Harvest Vegetables
Dear Jerry,

Serving a family favorite for dinner ensures you can bask in the praise tonight.


Savory Pot Roast & Harvest Vegetables
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 2 hr. 30 min.



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Ingredients:
2 tbsp. vegetable oil
3 lb. boneless beef bottom round OR rump roast
1 can (14 oz.) Swanson® Seasoned Beef Broth with Onions
3/4 cup V8® 100% Vegetable Juice *
2 cups fresh OR frozen baby whole carrots
3 medium potatoes, quartered
3 stalks celery, cut into 1" pieces
2 tbsp. all-purpose flour
1/4 cup water


Directions:
HEAT oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.
ADD broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hr. 45 min.
ADD vegetables. Cover and cook 30 min. or until vegetables are tender. Remove roast and vegetables and keep warm.
MIX flour and water. Add to saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables. Serves 6.
*Also delicious with Calcium Enriched V8® or 100% Vitamins A, C & E Healthy Request® V8®.


kitchen clip

Toss a green salad with vinaigrette and serve warm dinner rolls with this classic dinner. Top off with a warm apple pie straight from the oven.


what's new
Don't forget to save the label when you make today's recipe! Labels from all of your family's favorite Campbell products can help your local school get free educational merchandise through Campbell's Labels for Education™ program! To learn more, visit http://www.LabelsforEducation.com

food for thought

The discovery of a new dish does more for happiness of mankind than the discovery of a new star. - Brillat-Savarin


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