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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 8 |
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Easy! Easy! Easy! Add the word Delicious and you've described this recipe. The recipe is so old - I have no idea where it came from. Served it at a small dinner party for 6 people. Served with a nice Merlot. It was a huge it! AND it's Easy! Easy! Easy! I was able to work around the house while it was simmering away on the stove. Did I mention it was Easy? Ingredients:
2 tablespoons vegetable oil |
3 1/2-4 lbs beef round steak or 3 1/2-4 lbs chuck roast |
1 (10 3/4 ounce) can cream of mushroom soup |
1 package dry onion soup mix |
1 1/4 cups water |
6 medium potatoes, quartered |
6 carrots, cut into 2 inch pieces |
whole mushroom, to taste |
2 tablespoons all-purpose flour |
Directions:
1. In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
2. Spoon off fat.
3. Stir in mushroom soup, onion soup mix and 1 cup water.
4. Reduce heat to just above low.
5. Cover, cook 2 hours.
6. Add vegetables.
7. Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
8. Remove roast and vegetables and keep warm.
9. Stir together the flour and remaining 1/4 cup water until smooth.
10. Gradually stir into soup mixture.
11. Cook until mixture boils and thickens, stirring constantly.
12. Serve the roast& veggies with the gravy on the side.
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