Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 2 : 40 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 3 1/2 pound boneless beef pot roast (rump chuck, or round)
- 1 envelope Onion Soup Mix
- 2 1/2 cups water
- 5 medium potatoes quartered lengthwise
- 6 carrots, cut into 2-inch chunks
- 2 -4 tablespoons all-purpose flour
Preparation
In dutch oven or 6-quart saucepot brown roast over medium-high heat. Add soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
Add vegetables and cook and adiitional 30-50 minutes or until vegetables and roast are tender; remove roast and vegetables.
For gravy, 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 uncovered, stirring constantly, until thickened, about 5 minutes.
