Thursday, December 21, 2006

Dear Jerry,

Enjoy complete satisfaction when you make this intensely flavored, tender pot roast.

Savory Pot Roast
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 2 hr. 50 min.

Ingredients:

2 tbsp. vegetable oil

3 1/2-lb. to 4-lb. boneless beef bottom round roast OR chuck pot roast

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup

1 1/4 cups water

1 pouch Campbell's® Dry Onion Soup and Recipe Mix

6 medium potatoes, cut into quarters

6 medium carrots, cut into 2" pieces

2 tbsp. all-purpose flour

Directions:

HEAT oil in saucepot over medium-high heat. Add roast 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 hr. 30 min.
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, stirring constantly Serve with roast and vegetables. Serves 8.

		Serve with a crisp green salad and Pepperidge Farm® fresh dinner bread to soak up the gravy.
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		If you like good food, cook it yourself. ~ Li Liweng

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701