Savory Beef Roast

Course : Pot Roast
Serves: 8
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2 tablespoons vegetable oil
3 1/2 pounds boneless beef bottom round
1 can campbells cream of mushroom soup
1 package campbells dry onion soup and recipe mix
1 teaspoon dried thyme leaves -- crushed
1 piece bay leaf
1 1/4 cups water
8 medium potatoes -- cut into quarters (7 cups)
8 medium carrots -- cut into 2 inch pieces (4 cups)
2 tablespoons all-purpose flour

Preparation / Directions:

1. In 6 quart oven-safe Dutch oven over medium high heat, in hot oil, cook roast until browned on all sides. Remove and set aside. Pour off fat. 2. In same Dutch oven, combine mushroom soup, soup mix, thyme, bay leaf and 1 cup water. Return roast to Dutch oven. Cover; bake at 350 F for 45 minutes. 3. Turn roast; add potatoes and carrots. Cover, bake 1 hour 45 minutes or until roast and vegetables are fork-tender. 4. Transfer roast and vegetables to platter. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Over medium heat, cook until mixture boils and thickens, stirring constantly. Discard bay leaf. Serve gravy with roast and vegetables. If desired, garnish with fresh thyme.


Nutritional Information:

134 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 34mg Sodium

2 Kitchen's say:
  (4 3/4 Stars!)
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