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Add a photoServings: 8
Ingredients
- 2 Tbsp. Vegetable oil
- 3 1/2 lb Beef round or possibly Chuck roast
- 1 c. 10 3/4 ounce Cream of Mushroom
- 1 pkt Campbells soup & recipe mix
- 1 1/4 c. Water -- divided
- 6 med potatoes -- Quartered
- 6 x Carrots -- cut into 2" Pcs
- 2 Tbsp. All-purpose flour
Directions
- 1. In 6-quart. Dutch oven, in warm oil, cook roast till browned on all sides.
- Spoon off fat.
- 2. Stir in mushroom soup, onion soup mix and 1 c. of the water. Reduce heat to low. Cover; simmer 2 hr. or possibly till meat is tender, turning occasionally. Add in vegetables. Cover; cook 40 minutes. or possibly till roast and vegetables are fork-tender.
- 3. Remove roast and vegetables to platter.
- Over medium heat, cook sauce till slightly thickened. In c., stir together flour and remaining 1/4 c. water till smooth. Gradually stir into Dutch oven. Cook till mix boils and thickens, stirring constantly. Serve with roast. Prep time 5 minutes. Cook time 3 Hr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 8 servings | |
| Calories 558 | |
| Calories from Fat 302 | 54% |
| Total Fat 33.58g | 42% |
| Saturated Fat 12.38g | 50% |
| Trans Fat 0.09g | |
| Cholesterol 115mg | 38% |
| Sodium 213mg | 9% |
| Potassium 1178mg | 34% |
| Total Carbs 26.93g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.91g | 2% |
| Protein 35.69g | 57% |
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