"Hunger is the best sauce in the world."--Cervantes

Savory Pot Roast Recipe

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This recipe for Savory Pot Roast, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Calder Steere
Added: Wednesday, July 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 10 3/4 oz. can cream of mushroom soup
1 individual pouch dry onion soup mix
1 1/4 c. water, divided
6 medium potatoes, quartered (about 5 1/2 c.)
6 carrots, cut into 2 inch pieces
2 T. flour

Directions:
Directions:
In a 6 qt. sauce pot heat oil and brown roast on all sides. Drain off fat. Stir in soup, onion soup mix, and 1 c. water. Reduce heat to low. Cover and cook 2 hours. Add vegetables. Cover and cook an additional 45 minutes, or until roast and vegetables are fork tender. Transfer roast and vegetables to a platter. Whisk flour and remaining 1/4 c. water until smooth. Gradually stir flour mixture into sauce pot and cook until gravy boils and thickens, stirring constantly. Garnish roast with parsley if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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