How long has it been since you made "The Campbell's Soup Pot Roast'? This is the first pot roast I ever made in my adult life. I think I started making this right after they invented can soup. Made it last week when I didn't feel like chopping and watching and adding later and all that stuff. Brown the roast, mix everything else together, pour it over the roast, put it on simmer, set the timer and jump back on the computer.
Savory Pot Roast
2 tablespoons vegetable oil
1 boneless beef round roast or chuck roast (3 1/2 to 4 pounds)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
1 1/4 cups of water
1 envelope (about 1 ounce) dry onion soup mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 tablespoons all-purpose flour (optional)
Heat the oil in a 6-quart sauce pot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.
Stir together the mushroom soup, 1 cup water and soup mix in a medium bowl. Add the soup mixture to the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes.
Add the potatoes and carrots to the sauce pot. Cover and cook for 1 hour or until the beef is fork tender and the vegetables are tender. Remove the beef and vegetables to a serving platter.
Stir the flour and remaining water in a small bowl until the mixture is smooth. Stir the flour mixture in the sauce pot. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef and vegetables. I don't find this step necessary. The gravy is perfect for me without the thickening. To each his own.
Serve with any green vegetable you like, and good bread for sopping up the gravy.