Title: Country-Style Pot Roast
Categories: None
Yield: 1 Servings

3 lb Boneless pot roast (rump;
-chuck or round) (up to
-3-1/2)
1 Envelope Lipton Recipe
-Secrets Onion-Mushroom Soup
-Mix
2 1/2 c Water
4 Potatoes; cut into 1-inch
-pieces
4 Carrots; thinly sliced
2 tb All-purpose flour; (2 to 4)

In 5-quart Dutch oven or heavy saucepot, brown roast over medium-high heat.
Add onion-mushroom soup mix blended with 2 cups water. Reduce heat to low
and simmer covered, turning occasionally, 2 hours. Add vegetables and cook
an additional 30 minutes or until vegetables and roast are tender; remove
roast and vegetables. Blend remaining 1/2 cup water with flour; stir into
Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer,
stirring constantly, until thickened, about 5 minutes. Makes about 6
servings.

Also terrific with Lipton Recipe Secrets Onion, Beefy Onion, or 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
Posted to recipelu-digest by "Bunny" on Mar 21,
1998