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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Savory Pot Roast Recipe

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This recipe for Savory Pot Roast is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. crisco vegetable oil
4 lb. boneless beef bottom round or chuck roast
1 can (10 3/4 oz.) cream of mushroom soup
1 1/4 c. 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:
Directions:
Heat oil in saucepan. Add beef and cook until brown. Pour off fat. Add mushroom soup, 1 cup water, and onion mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours. Add potatoes and carrots. Cover and cook 1 hour 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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