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Ingredients
- 3 lb Boneless pot roast (rump, chuck or possibly round) (up to 3-1/2)
- 1 env Lipton Recipe Secrets Onion-Mushroom Soup Mix
- 2 1/2 c. Water
- 4 x Potatoes, cut into 1-inch pcs
- 4 x Carrots, thinly sliced
- 2 Tbsp. All-purpose flour, (2 to 4)
Directions
- In 5-qt Dutch oven or possibly heavy saucepot, brown roast over medium-high heat.
- Add in onion-mushroom soup mix blended with 2 c. water. Reduce heat to low and simmer covered, turning occasionally, 2 hrs. Add in vegetables and cook an additional 30 min or possibly till vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 c. water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, till thickened, about 5 min.
- Makes about 6servings.
- Also terrific with Lipton Recipe Secrets Onion, Beefy Onion, or possibly Fiesta Herb with Red Pepper Soup Mix. This classic foolproof recipe is perfect for a Fall Sunday dinner. Taste Tested Recipe from The Lipton Kitchens
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