| This is a Campbell Soup recipe that works well for a pot luck, too. |
2 tablespoons of vegetable oil
1 1/4 cups of water
3 1/2 to 4 pounds of round or chuck roast
6 medium potatoes
1 can of Cream of Mushroom Soup
6 carrots split and cut 2 inches long
1 pouch of Dry Onion Quality Soup
2 tablespoons of all-purpose flour
In a 6-quart saucepan, in hot oil, brown roast on all sides. Spoon off
fat. Stir in mushroom soup, onion soup mix and one cup water.
Reduce heat to low, cover, and cook for 2 hours. Add vegetables,
cover and cook 45 minutes or until meat and vegetables are fork
tender. Remove roast and vegetables. Stir together flour and
remaining 1/4 cup of water until smooth. Gradually stir flour water
into soup mixture. Cook until mixture boils and thickens, stirring
constantly. Arrange on a platter sprinkle with parsley.
fat. Stir in mushroom soup, onion soup mix and one cup water.
Reduce heat to low, cover, and cook for 2 hours. Add vegetables,
cover and cook 45 minutes or until meat and vegetables are fork
tender. Remove roast and vegetables. Stir together flour and
remaining 1/4 cup of water until smooth. Gradually stir flour water
into soup mixture. Cook until mixture boils and thickens, stirring
constantly. Arrange on a platter sprinkle with parsley.
| The Main Courses Chef presents ... Savory Pot Roast at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | Suggestions | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
