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Savory Pot Roast Recipe

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This recipe for Savory Pot Roast, by , is from The Rickes Family Cookbook, 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!

Contributor:  
Contributor:  
Debbie Rickes

Category:
Category:

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

Directions:
Directions:
In a 6qt Dutch oven over medium high heat, in hot oil, cook roast until browned on all sides.

Spoon off fat.

Stir in mushroom soup, onion soup mix, and 1 c. water.

Reduce heat to low. Cover. Cook 2 hours, stirring occasionally.

Add potatoes and carrots. Cover. Cook 45 minutes or until roast and vegetables are fork tender. **

Transfer roast and vegetables to platter.

In a cup, stir together flour and remaining 1/4 c water until smooth.
Gradually stir into soup mixture. Cook until mixtures boils and thickens, stirring constantly.

Serve over roast.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours of prep and cooking combined
Personal Notes:
Personal Notes:
** I like to also add mushrooms to pot roast. Since they cook more quickly than potatoes and carrots, I add them about 30 minutes after I have added the other vegetables

 

 

 

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