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Pot Roast Recipe

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

Contributor:  
Contributor:  
Gail Burgess
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
3 1/2 to 4 lbs. beef round or chuck pot roast
1 10 3/4 oz can cream of mushroom soup
1 envelop Lipton instant soup mix, beef onion
1 1/4 cups water
6 medium potatoes, quartered
6 carrots, cut into 2 inch pieces
2 tablespoons flour

Directions:
Directions:
In a 6-quart sauce pot, in hot oil on medium heat, brown roast all sides of the meat. Stir in mushroom soup, onion soup mix and 1 cup water. Reduce heat to low. Cover. Cook 2 hours. Add vegetables. Cover and cook for 45 minutes or until vegetables are tender. Remove meat and vegetables. In a separate bowl, stir flour and remaining 1/4 cup water until smooth. With heat on high, gradually stir into meat/vegetable drippings stirring constantly until mixture comes to a boil and thickens into gravy. Pour gravy over meat and vegetables. Ready to serve.

 

 

 

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