Campbells Savory Pot Roast Food
CAMPBELL'S SAVORY POT ROAST
Another old recipe I found in my little tin box. I've also done this one in a crock pot, low heat, for 8 hours. Yumm!
Provided by Susan Feliciano
Categories Roasts
Time 2h55m
Number Of Ingredients 8
Steps:
- 1. In dutch oven over medium-high heat, heat oil. Sear roast on all sides until well-browned. Pour off fat.
- 2. Add mushroom soup, 1 cup of the water, and the soup mix. Heat to a boil. Cover and cook over low heat 1 1/2 hours.
- 3. Add potatoes and carrots, cover and cook for 1 more hour or until roast is done (150 - 160 degrees. Roast continues to cook after heat is shut off.)
- 4. Remove roast and vegetables to serving platter. Mix the flour and remaining water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring constantly. Serve this gravy with the roast and vegetables.
CAMPBELL'S® SLOW COOKER SAVORY POT ROAST
This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 42 g, Cholesterol 147.1 mg, Fat 33.3 g, Fiber 6.8 g, Protein 50 g, SaturatedFat 12.5 g, Sodium 1356.9 mg, Sugar 6.4 g
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